Ingredients
- 1 medium fennel bulb (about 1 pound), cored and 1/4 cup chopped feathery fronds reserved
- 2 medium navel oranges
- 12 Sicilian or other green olives, pitted and quartered
- 1/2 cup coarsely chopped parsley
- 1/4 cup pomegranate seeds
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon pomegranate or red wine vinegar
- 1 teaspoon honey
- 1/8 teaspoon cayenne pepper
- Salt
Description
Food & Wine
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