Orange, Pomelo and Fennel Salad

Place sectioned oranges and pomelos into a medium bowl. Reserve any juice from the fruit and squeeze the juice of the orange and pomelo membranes into a separate bowl (about ½ cup of juice).

Add the thinly sliced fennel to the oranges and pomelo and toss.

In a blender, add the citrus juice and mint. Pulse to break down the mint. Add the olive oil and blend. Season lightly with a pinch of salt and pepper. The dressing will be very thin. Pour over fruit and fennel. Add pomegranate arils. Toss.

Use a slotted spoon to transfer salad to a plate and serve with a sprig of mint.