Serves 6

5 cups chopped romaine
2 cups arugula
½ fennel bulb, sliced thin
¼ cup fresh mint, diced
1 avocado, cut in 1-inch pieces
¼ cup pomegranate seeds
¼ cup toasted hazelnuts

Dressing
2 teaspoons Dijon mustard
2 teaspoons honey
3 tablespoons fresh lemon juice
½ teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon black pepper
1/3 cup extra-virgin olive oil

For the salad: On a large platter scatter the lettuce. Top with fennel, mint, avocado chunks, pomegranate seeds, and toasted nuts.

For the dressing: In a small bowl, whisk Dijon, honey, lemon juice, garlic powder, salt and pepper. While whisking, slowly drizzle in olive oil until emulsified and incorporated.

Pour desired amount of dressing over salad. Toss and serve.