Prepare the fennel: Remove the tough core of the fennel. Reserve the feathery fronds for garnish. Slice the rest very thinly (2–3 mm). Use a mandoline if possible.

Prepare the dressing: Whisk together the olive oil, lemon juice, orange juice, salt, and pomegranate molasses with a fork until emulsified.

Combine and rest: Arrange the fennel slices on a plate. Pour the dressing over them and mix gently. Let it rest at room temperature for 15–20 minutes.

Serve: Garnish with finely chopped parsley and fennel fronds. Drizzle with an extra turn of olive oil before serving.