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Orange, Grapefruit & Pickled Fennel Salad

Created by Kchurchill5 on April 25, 2016

8 ounce fennel (1 large bulb, cut in quarters and thin sliced, reserve the fronds)
1 orange, zested (you will use the juice in the dressing)
1/2 cup rice vinegar (I use the Nakano brand)
1/2 teaspoon kosher salt
FOR SALAD
8 ounces arugula (baby arugula)
2 shallots, thin sliced
1 grapefruit (ruby red, segmented)
1/2 cup pomegranate seed (arils)
FOR DRESSING

Step 1: Dressing ... Add all the ingredients to a small bowl or cup; and, mix to combine. I do like to chill this a bit if possible.
Step 2: Fennel ... First, cut the fennel in quarters, then, cut out the small core - it can be a bit tough; and, thin slice. Make sure to save the fronds as a garnish. To pickle the fennel; add the fennel, vinegar, orange zest, and salt to a shallow bowl, and stir until combined. Let it set 15-20 minutes; then pour off the liquid. They can be chilled or room temp, doesn't matter. These can easily be made in advance.
Step 3: Salad ... Add the dressing to the bottom of a bowl, then the arugula, fennel, grapefruit, and pomegranate seeds; toss until everything is well combined. Garnish with the fennel fronds and sunflower seeds.
Step 4: Serve and ENJOY! ... As mentioned, I like to serve this along side grilled fish or chicken. Keep it simple and light.