2 fennel bulbs, remove outer leaves, cut off top, cut in half and remove cores
¼ cup of whole walnuts cut in small pieces
1 pomegranate, seeds removed
2 blood oranges, segmented, squeeze the
½ lemon, juiced
2 tbsp. EVO oil
1 tsp. Murray River Sea Salt
1 tsp. black pepper, ground
Using either a mandolin or a sharp knife, slice the fennel very thinly.
Place the fennel in a mixing bowl with the walnuts, pomegranate and blood orange, gently mix.
In a smaller bowl, whisk together the lemon juice, EVO oil, sea salt and pepper.
Mix the two bowls together and gently toss.
Serve in a decorative bowl, garnish with fennel leaves.