Slice the fennel bulbs in half lengthwise, remove the core, and slice thinly using a mandolin.

Peel and slice the grapefruit horizontally into rings about half an inch thick.

Chop the walnuts into small pieces, no larger than a dime.

In a mixing bowl, gently combine the sliced fennel, grapefruit rings, and pomegranate seeds.

Whisk together olive oil, lemon juice, and salt in a separate bowl for the dressing.

Drizzle the dressing over the salad and toss gently to coat all ingredients.

Garnish with chopped walnuts and optional salad cress before serving.