Instructions

1. Trim the long stalks off of the fennel and save some of the thin leaves for garnish. Slice the fennel in half lengthwise and use a sharp knife to cut both halves into thin slices.
2. Thinly slice the celery on a diagonal.
3. In a medium sized bowl, combine the fennel, celery, and pumpkin seeds.
4. In a small bowl, whisk together the olive oil, lemon juice, vinegar, and salt. Pour dressing over salad and toss together. Season to taste with additional salt and pepper.
5. Transfer to a serving bowl and sprinkle pomegranate seeds and fennel leaves on top.