Makes 8 to 12 canapé serving
1 large fennel bulb, trimmed and thinly sliced (reserve some fennel leaves)
3 mandarine oranges, supremes.
1 seeded pomegranate (the trick here is to de-seed it in a bowl of water - the seeds will sink to the bottom and your hands won’t get stained)
1/4 cup olive oil
3 Tbsp juice from mandarins
Salt and pepper
Start by making the mandarine supreme. Using a sharp pairing knife cut off the ends, then remove skin in strips working from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit. Set the supremes aside. Squeeze what is left of the mandarine over a strainer and reserve juice. Whisk 3 Tbsp of mandarine juice with olive oil and salt.