Dressing
- In a bowl, whisk together all of the ingredients. Season with salt and pepper.
Salad
- When ready to serve, in a large bowl, toss all of the ingredients, except for the fennel fronds, with the dressing. Adjust the seasoning. Garnish with more pomegranate seeds and decorate with a few fennel fronds. Serve immediately.
Chef’s tip
The pomegranate seeds can be replaced with chopped frozen cranberries.