Pomegranate-Fennel Salad

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1 medium fennel bulb (about 1 pound), cored and 1/4 cup chopped feathery fronds reserved

2 medium navel oranges

12 Sicilian or other green olives, pitted and quartered

1/2 cup coarsely chopped parsley

1/4 cup pomegranate seeds

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 tablespoon pomegranate or red wine vinegar

1 teaspoon honey

1/8 teaspoon cayenne pepper


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