- 1 pkg fennel bulbs
- 1 pkg pomegranate seeds
- 4 scallions, finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup pomegranate vinegar
- 2 teaspoons honey
Cut fennel into 1/4-inch dice. Cook fennel in about 2 tablespoons olive oil in skillet until tender, about 15 minutes. Add pomegranate vinegar and cook another 3 minutes until fennel is slightly glazed.
Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, honey, salt and a generous amount of pepper.
Serve with beef tenderloin, chicken, pork chops or pork tenderloins.