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Fennel, Pomegranate, and Arugula Salad

Author: Karen Kerr
  • minutes
  • Serves 4 to 6

INGREDIENTS

6 cups

Baby greens

1

stalk Celery

1

Fennel, small bulb

1/2 cup

Pomegranate seeds

1 tbsp

Dijon mustard

1 tbsp

Honey

1 tbsp

Lemon juice, fresh

1/8 tsp

Kosher salt

1

Salt and pepper

6 tbsp

Olive oil, extra virgin

2 tbsp

Champagne