1. Wash and dry the rocket. Coarsely tear the leaves by hand. Cut the onion and fennel bulb in half and then into very thin slices.
2. Lay the rocket, onion and fennel bulb in the salad bowl. Mix in the olives and pomegranate. Whisk the dressing ingredients together and pour over the salad. Serve.
Tips: You can have the dressing already made. Instead of rocket you can use spinach or lettuce.
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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.