- 1 fennel bulb
- 1 orage
- 1/4 head butter lettuce
- 1/2 cup feta cheese (preferably the block one)
- 1/3 cup slivered almonds
- 3 sm yellow beets
- 1/2 cup pomegranate seeds
- 2 tbsp red wine vinegar
- 1/4 cup grainy mustard
- cut tops off of fennel and remove outside layers, slice fennel thinly and place in a large bowl
- zest the orange into the bowl then halve and juice one half into the bowl; peel and slice the other half and add it to the salad
- slice the butter lettuce into bite sized pieces and add to bowl; peel and slice beets and add to bowl
- crumble feta cheese (if it isn’t already crumbled) into the salad bowl and add the almonds, pomegranate seeds, mustard and vinegar
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