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