Start close to the bulb and cut off the stalks and fronds. You can save the stalks for use in stocks or broths, and the fronds for herbs or as a garnish. Reserve some of the fronds and give them a rough chop for use later. Now slice off the root end on the opposite side.

Next, slice the fennel bulb in half vertically. You can remove some of the harder, discolored outer layer, or use a vegetable peeler on it instead. Now remove the thick core by making angled cuts around it and pulling or cutting it out.

From here you can lay the fennel on the cut side and make vertical cuts for longer, straighter slices, or turn it and make perpendicular cuts for shorter, crescent shaped slices. Long, thin slices work well in salads, and if you have a mandolin, it makes this process easier and more consistent.

Place the sliced fennel into cold water with a few ice cubes to keep it from browning and stay crisp while working on the rest. Pat it dry before using.

The goal here is to remove the rind and as much white pith as possible. I like to trim and slice into sort of star-shaped pieces a little under a ¼-inch thick. Alternatively, you can supreme the oranges instead, which starts with the same process.

Start by slicing off the top and bottom of an orange. Set the orange down on one of the cut sides for stability. Now make curved slices down from top to the bottom, removing the rind and as much white pith as you can.

Delicately slice off any remaining pith without cutting into the orange’s flesh. Turn the orange on its side and slice into thin segments as pictured.

If you want to supreme the orange, cut as above until you have the orange still whole but with the rind and pith removed. Now gently cut the orange segments out of the core by cutting against the white membranes holding it together.

In a bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 teaspoons fresh lemon juice, ½ teaspoon sea salt, and ¼ teaspoon coarse ground black pepper. Set aside for a moment.

In a large serving bowl, combine the sliced fennel, 2-3 cut oranges, 2 tablespoons pomegranate arils, and the reserved fennel fronds. Pour the dressing over everything and gently toss to combine. Taste and adjust seasoning to your liking.

Alternatively, combine the ingredients in a large bowl and serve the dressing on the side. Serve the salad table-side and allow each person to dress as desired.