Orange, Pomegranate, Fennel Salad
- 2 Oranges peeled and sliced
- 1/2 cup Pomegranate seeds
- 1 Fennel, shaved (save tops for garnish)
- 1/2 cup Pickled red onion (see recipe below)*
- 4 (Watermelon) radishes, sliced
- 1/2 cup Feta cheese
- Olive oil
- Salt and pepper
On a plate, top bed of arugula with sliced oranges, pomegranate, pickled onions, shaved fennel, feta cheese. Drizzle with olive oil and salt and pepper to taste. Garnish with fennel tops. Pair with our 2018 Souzao or 2019 Le Vin Blanc.
* | Pickled red onion |
1 small red onion 1 cup Apple cider vinegar (or white vinegar)
1 Tbl Sugar (or sweetener of choice)
2 tsp Salt (preferably kosher or Himalayan)
1 cup Warm water Jar with a lid
Optional: peppercorn, garlic cloves, chili flakes, etc
Slice small red onion julienne, and fill into jar. In a separate bowl, combine apple cider vinegar, sugar salt, and warm water (optional spices). Stir until sugar and salt is dissolved. Pour mixture into jar of onions to the top. Seal the lid. Store in refrigerator for an hour, and up to 3 weeks.
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