Ingredients:
Serves 4
1 medium fennel bulb, thinly sliced
4 medium blood oranges, peeled & segmented
1/2 cup kalamata olives, chopped
4 cups mixed salad greens
1/2 cup shredded radicchio or endive
1 jar vino de milo pomegranate port dressing (or 1 cup olive oil blended with 1/4 C port vinegar)
Directions:
Combine fennel, organges and olives. toss with enough vino de milo pomegranate port dressing to coat.
Arrange greens on plates & top with fennel mixture & shredded raccichio or endive.
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