Hearts of Romaine Salad With Fennel, Citrus, Olives, Avocado, and POM

• ½ cup POM Wonderful Pomegranate Arils
• 2 heads hearts of romaine, chopped
• ½ bulb fennel, sliced thin
• ½ cup citrus segments, like Wonderful Halos mandarins, oranges, grapefruit
• 1 avocado
• 12 green olives, pitted
• 4 tablespoons chèvre
• 4 tablespoons good sherry vinegar
• ½ cup good extra-virgin olive oil
• salt and pepper to taste

Clean and chop hearts of romaine. Shave fennel bulb very thin, preferably on a mandolin. Cut citrus into segments with no white pith. Peel, pit, and slice avocado. Combine romaine, fennel, citrus, olives, and chèvre in a large bowl. Toss with sherry vinegar, extra-virgin olive oil, and a pinch of salt and pepper. Plate onto 4 plates and top each one with POM Wonderful Pomegranate Arils and sliced avocado.