Fennel Panzanella

Ingredients
1 tablespoon red-wine vinegar
½ teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon chopped shallot
½ teaspoon Dijon mustard
¼ teaspoon plus 1/8 teaspoon kosher salt
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil
4 slices whole-wheat sourdough bread (5 ounces), toasted and cut into bite-size pieces
2 cups baby arugula or torn arugula leaves
2 cups thinly sliced fennel (1 medium bulb)
6 eaches fresh basil leaves, torn
6 leaves 6 fresh mint leaves, torn
¼ cup grated Parmesan cheese
¼ cup pomegranate arils (seeds)
Directions
Combine vinegar, lemon zest, lemon juice, shallot, mustard, salt and pepper in a blender. Blend until smooth. With the motor running, slowly add oil until emulsified. (Alternatively, whisk the ingredients in a bowl.)
Combine bread, arugula, fennel, basil and mint in a large bowl. Add the dressing and toss to coat. Sprinkle with Parmesan and pomegranate arils.