Ingredients

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 slices
• Pomegranate seeds

Description

This Refreshing And Versatile Salad Sets Off Some Of The More Decadent Dishes At Isa.

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