Salad With Fennel, Pomegranate and Sumac

(serves 4)
1/4 cup lemon juice
2 tbsp olive oil
2 tsp sumac
1/8 tsp salt
1/4 cup tarragon leaves
2 tbsp coarsely chopped parsley
2 medium fennel bulbs
1/2 cup Greek feta cheese, sliced
3/4 cup pomegranate seeds (about ½ a pomegranate)

1. Whisk lemon juice with olive oil, sumac and salt in a large bowl. Season with fresh pepper. Stir in tarragon and parsley.
2. Remove feathery fronds from fennel, reserving for garnish. Thinly slice bulbs lengthwise and toss with lemon mixture.
3. Arrange fennel on individual serving dishes. Layer with feta, then pomegranate seeds. Sprinkle with reserved fennel fronds and additional sumac, if desired.