Fennel-Apple-Orange Salad

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 shallot, minced
• 1/2 tsp. (packed) grated lemon peel
• 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
• 1 8-oz. Fuji apple, halved, cored, and cut into matchstick-sized strips
• 6 cups trimmed arugula leaves (from two 4-oz. packages)
• 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
• Pomegranate seeds