Pomegranate Balsamic Anise Salad
Pomegranate Balsamic Anise Salad
Submitted by Renee Bellini, Sault Ste. Marie, Ontario, Canada
Salads
Ingredients
- 2–4 tablespoons Fustini’s Pomegranate balsamic vinegar, to taste
- 1–2 tablespoons Fustini’s Basil Crush olive oil
- 1/2 cup pecans
- 1 fennel bulb (about 2 cups), thinly sliced
- 1 small red onion (about 1/2 cup), finely chopped
Directions
- Mix to taste Pomegranate balsamic and the olive oil of your choice. Set aside. Toast pecans in a toaster oven or dry skillet for a few minutes until fragrant. Set aside. Place fennel and red onion in a medium bowl. Add dressing and toss well. Toss with pecans just before serving.
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