A delicious salad with fennel and citrus.
Tear endive and red leaf lettuce into bite sized pieces and place in large salad bowl. Top with chopped radicchio, sliced fennel, sliced shallot, organge sections. In a small bowl, whisk together salt , lemon juice, vinegar, honey, mustard and canola oil. Pour over salad and gently toss. Sprinkle with pomegranaten arils and enjoy.