Happy New Year friends! 2016 is off to an appropriately late start with good friends & Irish coffee. However you celebrated, I hope you’re enjoying a relaxing start to the new year.
Usually I couldn’t imagine waxing poetic about a salad, but these colors are gorgeous. Pomegranate seeds burst with garnet over the bright anise crunch of fennel and the deep sweetness of orange. This is really a fruit salad, but it’s a beautifully light alternative to pair with dinner.
I’m not much for resolutions, but this coming year is shaping up to be absolutely wonderful: so much love & happiness with our friends & family, settling into the Denver area, and above all, getting married in May! I can’t believe how quickly 2015 flew by, and what I really want is to savor and slow down to truly appreciate these new experiences.
Whether you’re trying to eat healthier or just looking for a new side dish to spice up your menu, this is perfect for parties or weeknight dinners.
- 2 t. olive oil
- 2 t. balsamic vinegar
- 2 t. grenadine
- 1 fennel bulb thinly sliced
- 1 orange thinly sliced & peeled
- 1 cup pomegranate arils
Shake dressing ingredients together.
Layer thin slices of fennel and orange in serving dish.
Sprinkle with pomegranate arils and drizzle with dressing.
You can let the fennel slices marinate in the dressing for up to an hour for a more subdued anise flavor and softer texture.