Fennel Salad with Pomegranate Seeds and Sesame Vinaigrette
This fennel salad is a good source of vitamins from the fennel and antioxidants from the pomeranate seeds.
Turn this appetizer salad into a main course by adding grilled chicken or tofu.
Rinse, halve and remove core from fennel. Thinly slice fennel. Toast sesame seeds in a dry skillet until golden-brown. Transfer to a bowl and let cool. Repeatedly roll pomegranate back and forth on a work surface to soften. Halve crosswise and press out seeds. Cut the baguette into thin slices. In a frying pan, fry baguette slices in melted butter on both sides until crispy. Drain on paper towels. In a bowl, whisk together both oils with lemon juice, sesame seeds, and honey. Season with salt and pepper. Rinse mint and pat dry. Lay fennel slices on plates. Sprinkle with pomegranate seeds and place baguette toasts in the middle. Sprinkle with mint and cress and drizzle with vinaigrette.