Bitter Lettuce (arugula, radicchio, kale, chard) – about 3 to 4 handfuls
Fennel Bulb – ½ sliced, core removed
Hothouse Cucumber (seedless) – 2” section sliced with skin on
Radishes – 4-6 sliced
Pomegranate Seeds (from 1/2 fruit)
Pink Grapefruit – peeled, core removed and sliced thin
Walnuts – ¾ cup (raw, unsalted)
Lemon Poppy Seed Dressing:
Lemon Juice (from ½ lemon)
Dijon Mustard (1 tablespoon)
Poppy Seeds (2-3 tablespoons)
In a large salad bowl, toss bitter lettuce, fennel, cucumber and radishes. Add pomegranate seeds, pink grapefruit and walnuts on top.
To make dressing, whisk together a few tablespoons of high quality olive oil, juice from lemon, mustard, poppy seeds, pepper & salt to taste.
Pour dressing on salad and serve.