Cut off the green leaves of the the fennel, chop and set aside 1 tablespoon for garnish.
Halve the fennel bulbs lengthwise and slice lengthwise as well. Mix in a bowl with olive oil and salt. Place on a baking sheet lined with parchment paper and bake for about 30 to 40 minutes until the fennel is cooked through and lightly browned.
Cut off the tops and bottoms of the oranges to reveal the flesh. Place the oranges on their bottoms. Then use a sharp knife to cut down the entire peel in strips so that the white skin is completely removed from the flesh of the orange. Slice the oranges.
Roast the hazelnuts in a pan without fat while stirring. Remove from the pan, allow to cool, place in a clean tea towel and rub off the skin. Roughly chop the nuts.
Hold the cut side of the pomegranate over a large bowl and use a wooden spoon to scoop out the seeds.
Wash and dry rocket salad.
Mix all the ingredients for the dressing until smooth.
Arrange the plates with rocket, top with the roasted fennel and decorate with orange slices. Drizzle the dressing over it and finally garnish with pomegranate seeds and hazelnuts and serve immediately.
Wellcuisine-Tipp
If you serve the salad as a starter to a whole menu, a portion for 2 is sufficient for 4 people.