Salad with Oranges, Fennel and Pomegranate

• 1 head butter or romaine lettuce
• 3-4 medium oranges
• 1 large pomegranate, arils removed
• 1 medium to large fennel bulb, thinly sliced

• 1 tablespoon white balsamic vinegar
• 1 tablespoon fresh squeezed orange juice
• 4 tablespoons olive oil
• 1/4-1/2 teaspoon salt
• 1/8 teaspoon pepper
• pinch sugar

Wash, dry, and tear the lettuce into bite sized pieces. Set aside.

Remove the peel and pith from the orange by cutting the top and bottom off, and then cutting away the remaining peel around the middle portion. Cut the orange into sections or into rounds.

Salad may be prepared in a large glass bowl, platter, or on individual serving plates. Layer the salad as follows: lettuce, fennel slices, orange, lettuce fennel, orange - repeating until all of these three ingredients have been used. Top with pomegranate arils.

To prepare the dressing, whisk the vinegar, juice, oil, salt, pepper, and sugar together. Serve along side the salad.