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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts
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| . Prep Time 10 minutes . Total Time 10 minutes . Yield Serves 8 Ingredients 2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds | |
| 1 pound | Belgian endive, (preferably red), trimmed and leaves separated |
| 1/2 cup | pomegranate seeds, (from 1 pomegranate) |
| 1/2 cup | chopped toasted walnuts |
| 1/3 cup | high-quality extra-virgin olive oil |
| 2 tablespoons | fresh lemon juice |
| 1/2 teaspoon | coarse salt |
| 1/4 teaspoon | freshly ground pepper |
Directions
. Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.
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