INGREDIENTS
1
bulb fennel, cut in quarters, cored then thinly sliced
zest of 1 orange
1/2 cup
Nakano natural rice vinegar
kosher salt
8 oz
baby arugula
1
grapefruit, segmented
1/2 cup
pomegranate arils
fennel fronds for garnish
juice of 1 orange
1 tbsp
dijon mustard
1 tbsp
Nakano natural rice vinegar
2 tbsp
extra virgin olive oil
salt and pepper