Endive, Fennel & Arugula Salad With Pomegranate & Mint

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2 endives, cored and sliced crosswise

1 fennel bulb, trimmed and cut into matchsticks

1 lemon, juiced

2 handfuls arugula

2 to 3 tablespoons fresh mint leaves

Seeds from 1/2 pomegranate

2 to 3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

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