Dressing

1. 30 ml (2 tbsp) apple cider vinegar
2. 30 ml (2 tbsp) vegetable oil
3. 15 ml (1 tbsp) whole-grain mustard
4. 5 ml (1 tsp) honey
5. 1 small garlic clove, finely chopped

Salad

1. 1 fennel bulb, thinly sliced on a mandoline
2. 1 package (113 g) GoodLeaf robust romaine baby greens
3. 1 package (50 g) GoodLeaf intensely arugula microgreens
4. 85 g (1/2 cup) pomegranate seeds, plus more for serving (see Chef’s tip)
5. 50 g (1/2 cup) roasted walnuts, chopped
6. Fennel fronds, for serving (optional)