2 fennel bulbs, halved, cored, and thinly sliced, plus 1/4 cup lightly packed fennel fronds
1 pound Belgian endive (preferably red), trimmed and leaves separated
1/2 cup pomegranate seeds (from 1 pomegranate)
1/2 cup chopped toasted walnuts
1/3 cup high-quality extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.
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