Ingredients

Citrus Vinaigrette:

• ¾ cup orange juice¾ cup orange juice ¾ cup orange juice
• ½ cup rice wine vinegar½ cup rice wine vinegar ½ cup rice wine vinegar
• ½ cup mirin½ cup mirin ½ cup mirin
• ¼ cup lime juice¼ cup lime juice ¼ cup lime juice
• 1 tablespoon Dijon mustard1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• ½ cup grapeseed oil½ cup grapeseed oil ½ cup grapeseed oil
• ½ cup olive oil½ cup olive oil ½ cup olive oil
• ½ bunch oregano, chopped½ bunch oregano, chopped ½ bunch oregano, chopped
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• Cracked black pepper, to taste Cracked black pepper, to taste Cracked black pepper, to taste

Shaved Fennel Salad:

• 2 bulbs fennel, shaved2 bulbs fennel, shaved 2 bulbs fennel, shaved
• ½ head red leaf lettuce, torn into 2-inch pieces½ head red leaf lettuce, torn into 2-inch pieces ½ head red leaf lettuce, torn into 2-inch pieces
• ½ head curly endive, torn into 2-inch pieces½ head curly endive, torn into 2-inch pieces ½ head curly endive, torn into 2-inch pieces
• 3 ounces baby arugula3 ounces baby arugula 3 ounces baby arugula
• Citrus vinaigrette, to taste Citrus vinaigrette, to taste Citrus vinaigrette, to taste
• 4 ounces candied pecans, for garnish4 ounces candied pecans, for garnish 4 ounces candied pecans, for garnish
• ¼ cup pomegranate seeds, for garnish¼ cup pomegranate seeds, for garnish ¼ cup pomegranate seeds, for garnish