Cut the fennel bulb in half. Core, remove outer leave if damaged. Julienne into lengthwise slices.
Using a knife cut away the orange peel. Over a bowl catching the juices, slice wedges between the white membrane of the orange. Squeeze any remaining juice from the membrane into the bowl. In a large bowl mix by hand the fennel, orange, and pomegrant seeds. Decoratively spread into a platter. Whisk the oil, vinegar, mint, seasoning and juices together. Pour over salad