Fennel, Hearts of Palm & Avocado Salad with Pomegranate Seeds
Recipe type: Salad, Lunch, Starter
Cuisine: American, Winter, Vegetarian
Prep time: 
Total time: 
Serves: 2 as main, 4 as starter
This salad would be a festive start to a holiday meal.
  • ½ large bulb Fennel, shaved on a mandoline or very thinly sliced
  • ½ head Frisée, torn in bite-sized pieces
  • 1 14 oz. can Hearts of Palm, cut in ¼ in. slices
  • ½ small Shallot, shaved or thinly sliced
  • 1 Avocado, cut in ½ in. chunks
  • seeds from ½ Pomegranate
  • For the Vinaigrette:
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. White Wine Vinegar
  • zest of ½ Orange
  • 1 Tbsp. Fresh Orange Juice
  • Kosher Salt & Black Pepper
  1. First, make the vinaigrette. Combine the oil, vinegar, orange juice, and zest in a small jar with a tight fitting lid. Shake vigorously until the mixture is well combined and emmulsified. Season with about ¼ tsp. of salt and a few twists of pepper.
  2. Combine fennel, frisée, hearts of palm, and shallot in a large bowl. Toss with the vinaigrette until everything is well coated. Add the avocado and give it a light toss (so the avocado doesn't get too mushed up). Divide between plates and scatter pomegranate seeds over the top of each portion.
Recipe by strawberryplum at http://www.strawberryplum.com/frisee-fennel-hearts-of-palm-salad-with-pomegranate/