Hearts Of Romaine Salad With Fennel, Citrus, Olives, Avocado And Pom

Clean and chop hearts of romaine. Shave fennel bulb very thin, preferably on a mandolin. Cut citrus into segments with no white pith. Peel, pit and slice avocado. Combine romaine, fennel, citrus, olives and chèvre in a large bowl. Toss with sherry vinegar, extra virgin olive oil and a pinch of salt and pepper. Plate onto 4 plates and top each one with arils and sliced avocado.