black pepper, to taste
sea salt, to taste
1 tablespoon balsamic vinegar
2 tablespoons blood orange juice
¼ cup roasted hazelnuts, roughly chopped
½ cup pomegranate kernels
2-3 blood oranges, peeled and segmented (reserve juice for dressing)
1 fennel bulb, sliced
1 - 1,5 cup arugula
Havoc in the Kitchen
Hi, there! I am Ben, the author Havocinthekitchen. Thanks for stopping by this blog, and I hope you enjoy your time here.
http://www.havocinthekitchen.com/
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