Sadly this was the last of my pomegranates from the garden this year. It was wonderful in this delicious salad, its seeds providing vibrant colour and a pleasing juicy crunch.
I will admit I'm not the biggest fan of raw garlic, however I do like it in the dressing for this particular salad. I'll add a very small amount initially, stir the dressing with a fork, wait a few minutes and then check to see if it needs more. The garlic shouldn't be too intense, just enough to be noticeable without overwhelming the rest of the ingredients.
2 medium fennel bulbs
2 navel oranges
1/4 cup orange juice, *give or take from the oranges
1/4 cup balsamic vinegar
2 tbsp olive oil
1 **small clove garlic, pressed (optional)
1/2 tsp prepared horseradish
salt and freshly cracked pepper, to taste
Wash, then slice the fennel bulbs as thin as you can. Place them into a large bowl.
Section the oranges, catching the juice on a plate as you do so. Add the orange segments to the fennel. *Squeeze out the remaining core as best as you can; I'm usually able to get about 2-3 tablespoons of juice from each orange that way.
Remove the seeds from the pomegranate and add them to the fennel and orange segments.
Combine the orange juice, vinegar, olive oil, garlic and horseradish in a small bowl. **I add just a touch of garlic initially, then more if needed so it doesn't overwhelm the rest of the ingredients. Add enough salt and pepper, to taste. Drizzle over the salad and toss lightly.