I wanted to use some very Fall flavors in the salad at Friday’s dinner party and that meant pomegranate and fennel. This is an incredibly easy salad to put together. Simply dump the lettuce into a bowl and top with chopped avocado, crumbled gorgonzola, shaved fennel (a mandolin comes in handy here), and pomegranate seeds. It’s as simple as that. I offered two dressing options: a champagne vinaigrette and a mango vinaigrette, neither of which was homemade.
Many grocery stores are selling pomegranate seeds in little tubs. You can usually find them near the pre-cut fruit and vegetables. It’s definitely a seasonal item so they will be harder to find in warmer months, which is even more of a reason to incorporate them into dishes now. Whatever dish they find themselves in, they look like little gems. They glisten. If you don’t go through the whole tub in the salad, they’re great to have on hand. I like tossing them in with Brussels sprouts and maple syrup or using them as a topping for ice cream or yogurt. They won’t go to waste.