2 hothouse cucumbers, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 small red onion, halved and thinly sliced
2 large naval oranges, zest and pith removed, halved and thinly sliced
8 ounces young spinach leaves
3 tablespoons sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup toasted pine nuts
- In a large bowl combine the cucumbers, fennel, onion, oranges and spinach in large shallow bowl.
- Whisk together vinegar, orange juice, honey and olive oil. Toss with salad. Sprinkle with pomegranate seeds and pine nuts. Serves 8.