INGREDIENTS

3 cups of washed rocolla (or arugula)
1 medium fennel bulb sliced thin
2 peeled and segmented Satsumas
¼ cup of pomegranate seeds
the juice and zest of two lemons
¼ cup of fresh pomegranate juice
¼ cup of olive oil
salt and pepper

PREPARATION

In a large bowl mix three cups of washed rocolla (or arugula), one medium fennel bulb sliced thin, two peeled and segmented Satsumas and ¼ cup of pomegranate seeds. In a separate small bowl mix the juice and zest of two lemons, ¼ cup of fresh pomegranate juice, ¼ cup of olive oil, salt and pepper. Mix together with salad.