FENNEL ORANGE SALAD WITH POMEGRANATE SEEDS

3 large fennel bulbs, cleaned and well trimmed
1/4 cup diced red onion
1 large orange, sectioned, without pith
pomegranate seeds (for serving)
FOR THE VINAIGRETTE:
juice of 1 orange
2 tablespoons balsamic vinegar
1/2 tsp dry mustard
1 clove garlic, mashed into salt
1/2 cup canola oil
salt, pepper

Use a mandoline or very sharp knife to slice fennel across the bulb as thinly as possible. Place in a bowl and rinse in ice cold water. Drain and pat dry with paper towels. Strew fennel on a deep platter. Sprinkle with red onion and orange sections. Drizzle with vinaigrette. Cover tightly and refrigerate until 20 minutes before serving.

TO SERVE:
Sprinkle generously with fresh pomegranate seeds. Serve on a platter, with warm parmesan walnut crisps on the side.

PARMESAN WALNUT CRISPS
Makes 12

Line 3 baking sheets with parchment. On each one, make 4 small piles of coarsely grated parmesan cheese. Add a sprinkle of finely chopped walnuts, pine nuts or pistachios. Sprinkle with a few toasted sesame seeds.

Bake in a 275 degree F oven until lacy and golden-brown. Remove from oven and let rest on parchment 10 minutes before removing to cookie rack. Serve warm with salad.

Serves 8 to 10
Source: The Edmonton Journal, December 20, 2006