This salad is a total winner. Stand alone or serve with seafood.
1 fennel bulb
6 dates, depitted and pulled in half
1 pomegranate, seeds removed
1 orange, zest only
2 stalks apple mint, (regular mint will be fine also), stalk removed
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tsp brown sugar
2 tsp sea salt
Using a mandolin or sharp knife, thinly slice the fennel.
In a large bowl toss together the fennel, dates, pomegranate, zest and apple mint.
In a separate bowl combine remaining ingredients.
Toss everything together. Arrange on a large platter.
Sprinkle over fennel fronds and freshly ground pepper.