Winter Salad with Pomegranate, Fennel, Orange, Grapefruit and Fennel

Yesterday, my sister, niece Jeana (or Jeanie as B calls her) and Cathie P came to visit us. Mike made homemade pizza and I made this great salad. I made it at Christmas. But this time, inspired by our favorite lunch spot, The Movable Feast, I added fennel and grapefruit. I made the salad dressing ahead of time and let half a bulb of thinly sliced fennel stew in the dressing a bit. Then I added lettuce (just a mix of what I had on hand) a supremed grapefruit and orange, then the rest of the ingredients listed. It is not a quick salad to make, but it tastes so good. The original recipe is from Health magazine. Sorry, I forgot to take a picture.


Ingredients:

1/2 fennel bulb
5 clementines or 2 navel oranges (I used 1 grapefruit, 1 orange supremed, with the remains squeezed)
1 tablespoon champagne vinegar
1 tablespoon honey
1 teaspoon extra-virgin olive oil
5 cups winter salad greens (such as baby spinach, romaine, and endive)
1/2 cup pomegranate seeds (about 1 pomegranate)
1/4 cup pistachios
1/4 cup (1 ounce) crumbled goat cheese

Preparation

1. Segment 2 clementines or 1 navel orange, and set aside. Juice the remaining citrus fruit. (You should have about 1/3 cup juice.)

2. Whisk together juice, vinegar, and honey in a serving bowl. Pour oil in slowly, whisking until well-combined. Add salad greens to bowl, and toss gently to combine.

3. Divide salad among 4 plates, and sprinkle evenly with pomegranate seeds, pistachios, and goat cheese. Top with reserved citrus segments. Serve. I tossed the whole thing together.)