Pomegranate seeds appear as tiny red jewels in this easy and attractive salad. Open the pomegranate and separate seeds ahead of time.
Make vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually add oil, whisking constantly until thickened. Season to taste with salt and freshly ground black pepper.
Working over large bowl to catch any juice, peel oranges with small paring knife, then remove sections from between membranes and add to bowl.
Add fennel, onion, sage and vinaigrette to bowl with oranges and toss gently to combine. Let stand 1 hour, stirring occasionally.
Just before serving, put arugula into salad bowl; add orange mixture and toss _to mix. Sprinkle with pomegranate seeds.
- Calories 98
- Carbohydrate Content 16 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 4 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 24 mg
- Sugar Content 0 g