1 tablespoon (15 ml) white wine vinegar

Grated zest and juice of 1 lime

1 1/2 teaspoons (7.5 ml) sugar

1 teaspoon (5 ml) fennel seeds

2 tablespoons (30 ml) olive oil

In a bowl, whisk together all the ingredients. Season with salt and pepper.

With the mandolin, thinly slice the bulbs.

In a bowl, combine the fennel, apple and vinaigrette. Adjust the seasoning. Sprinkle with pomegranate seeds and garnish with a few fennel fronds.

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