by Super User Featured Chef Adapted from www.epicurious.com.
This palate-cleansing salad balances out rich winter meals. The recipe calls for the vegetables to be thinly sliced, and a mandoline would come in handy here.
Toss the fennel, celery, shallot, parsley, and half of the pomegranate seeds in a large serving bowl. Add the lime juice and olive oil and toss to coat, then season to taste with salt and pepper. Top with the remaining pomegranate seeds, and serve.