Fennel & Orange Winter Spa Salad
- 2 fennel bulbs, thinly sliced
- 2 oranges (or blood oranges), peeled and thinly sliced
- ¼ cup pomegranate arils
- ¼ cup of walnuts, chopped
- A few handfuls of microgreens or watercress
- 4 tbsp extra virgin olive oil
- ½ juice of a lemon, zested
- Sea salt and ground black pepper, to taste
- Prep all of your ingredients.
- In a bowl, whisk together the olive oil, lemon juice, salt and pepper and toss with the fennel slices.
- On a large platter, layer the fennel and orange slices.
- Top with pomegranate seeds, walnuts and microgreens.