Fennel Salad with Citrus, Pomegranate Seeds and Pine Nuts

Prepare the ingredients. Prepare all the ingredients - in a moment we will cook with them 🥗✨

Segment the citrus. First prepare the dressing - peel the orange and grapefruit and cut out clean segments without the pith

Prepare the dressing. Squeeze the remaining juice into a bowl, add olive oil, vinegar, salt, and pepper, and mix well; optionally add herbs (e.g. dill) for a more pronounced flavor

Slice the fennel. Wash the fennel, remove the outer leaves, and slice it into thin rounds or fine strips; set aside any fronds for garnish

Remove the seeds from the pomegranate. Cut the pomegranate in half and carefully remove the seeds, ideally over a bowl to catch the juice as well

Toast the pine nuts. Toast the pine nuts in a dry pan over medium heat for about 2-3 minutes until golden, or in the oven at 180 C for about 10 minutes

Combine and season the salad. In a bowl, combine the sliced fennel, citrus, and pomegranate seeds, add the toasted pine nuts, drizzle with the dressing, toss, and serve

Add lamb's lettuce. Optionally add arugula or dill 🥗🍽️✨