2 large navel oranges, supremed 1 Fennel bulb, sliced
4 cups Arugula
1 cup parmesan cheese flakes
1/4 cup pomegranate juice
1/4 cup balsamic vinegar
1-2 tablespoons sugar (to taste)
1/3 cup extra virgin olive oil
Salt and pepper to taste
In a small bowl, or the bowl of a food processor, combine pomegranate juice, vinegar and sugar. Slowly drizzle in olive oil while whisking vigorously. Season to taste, with salt and pepper.
Toss all ingredients together with dressing and serve on 6 individual plates.