Arugula, Fennel, Apple, Mandarin Orange, And Pomegranate Salad


    1/2 cup extra-virgin olive oil
    1/4 cup fresh lemon juice
    1 shallot, minced
    1/2 teaspoon (packed) grated lemon peel
    1 large fresh fennel bulb, trimmed, halved, very thinly sliced
    1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips

    6 cups trimmed arugula leaves (from two 4-ounce packages)
    2 mandarin oranges or tangerines, peeled, each cut crosswise into 3

    Pomegranate seeds


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