Arugula Pomegranate Salad with Fennel

Dressing

• 1 tablespoon lemon juice
• 1 tablespoon champagne vinegar or white wine vinegar
• 3 tablespoon olive oil
• 1 clove garlic crushed and minced
• 2 teaspoon Dijon mustard
• 2 teaspoon honey
• 1 teaspoon salt
• 1 teaspoon mint optional, dried
• ½ teaspoon fennel seed crushed, optional
• ½ teaspoon orange optional, zest

Salad

• 8 oz arugula
• 1 bulb fennel (cored and sliced into thin half moons, or shaved on a mandoline)
• ½ cup pomegranate seeds or more to taste, fresh
• black pepper to taste, freshly cracked