1/2cupgoat's cheese, cubedI like Meredith Dairy Goat's cheese
1cupwalnuts
olive oilto drizzle on top
sea salt and black pepper
Instructions
Assemble the salad leaves on a large flat plate.
Use a mandoline to shave the fennel, or a sharp knife to slice it finely.
To remove the pomegranate arils, quarter the fruit, submerge the quarters in a bowl of water, then turn the quarters inside out to pop out the arils. Scoop out the floating fibrous parts, then drain the arils.
Scatter the shaved fennel, pomegranate arils, preserved lemon, chopped goat's cheese, orange zest and walnuts on top, season to taste and drizzle with olive oil. Serve immediately.
Notes
This salad is best prepared just before serving. The pomegranate can be prepared in advance, and the arils will keep in a jar in the fridge for up to a week.