Winter Salad with Avocado, Pomegranate and Almonds

In a bowl, whisk the vinegar, shallot, preserved lemon, mustard and kosher salt. Whisk in the olive oil in a steady stream until blended.

In a large bowl, toss the lettuce, avocado, fennel and 1/4 cup each of the almonds and pomegranate. Toss with 1/2 cup of the vinaigrette. Transfer to a platter and garnish with the remaining almonds and pomegranate. Sprinkle with Maldon salt and pepper. Serve with the remaining vinaigrette at the table.