Super bright and refreshing, I like to serve this alongside a hearty bowl of pasta.

Ingredients:

Salad:

2 bunches arugula, washed and dried

1/4 cup hazelnuts

1/4 cup fresh pomegranate seeds

1/2 fennel bulb, sliced thin, fronds reserved

Dressing:

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

1/4 vidalia onion, minced

1/2 cup extra virgin olive oil

Salt and White Pepper

Method:

First roast the hazelnuts.

Preheat oven to 350 degrees and place hazelnuts on sheet tray. Roast for about 5 minutes or until skins start to fall off. Remove from oven and let cool. Using a paper towel rub off the skins and discard. Roughly chop nuts and set aside.

Next make the dressing.

Finely chop onion and place in bowl. Add mustard and red wine vinegar. Whisk to combine. Slowly drizzle in the olive oil while whisking at the same time to create an emulsion. Season with salt and white pepper.

Place arugula in a bowl and top with half the hazelnuts, sliced fennel, half of the pomegranate seeds and pour dressing over salad. Gently toss. Top with remaining pomegranate seeds, hazelnuts and fennel fronds. Serve immediately.