- 4 cups rocket leaves
- 1 large fennel bulb, thinly sliced
- Pomegranate seeds from 1 fruit
- 1 cup walnuts, broken
- Optional: firm feta cheese
- 1/3 cup extra virgin olive oil
- 2 tbs red wine vinegar
- 1 tbs Dijon mustard
- 1 tsp honey
Whisk the oil into the vinegar, mustard and honey for the dressing and pour over the rocket leaves and finely sliced fennel. Garnish with pomegranate and walnuts.
Feta can be crumbed on top an option.