• 2 large bunches arugula trimmed, washed and spun dry
• 1 large red onion peeled, halved and thinly sliced
• 1 large fennel bulb trimmed, halved and thinly sliced
• 16 wrinkled black olives preferably Thassos throumbes or other Greek wirnkled black olive
• Avrils seeds from one large, firm pomegranate

For the dressing

• 1 / 3 cup extra-virgin Greek olive oil
• 2 tbsp. sherry vinegar
• 3 to 4 tablespoons fresh orange juice
• 1 tbsp. Greek honey
• 1 tbsp. Dijon mustard
• Salt and freshly ground pepper