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

Prepare pomegranate arils, if necessary.*  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.

*To prepare pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)