1teaspoonorange zest(from the orange in the salad, is fine)
1/4teaspoonfreshly ground pepper
Zest the orange first. Hold the orange and grapefruit over a bowl while carving out segments to capture extra juice--use juice in dressing.
Toss the orange, grapefruit, fennel, and kale in a mixing bowl to combine. Heat walnuts in a dry skillet over medium heat to toast.
Once the walnuts begin to brown in spots, add maple syrup and a small pinch of salt; stir to coat. Continue stirring until the syrup thickens and clings to the walnuts. Remove from heat and spread out on a sheet of wax paper to cool.
Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. (Can be refrigerated for up to 1 week.)
Just before serving, toss walnuts with salad and garnish with pomegranate and feta. Pour enough dressing over to salad to lightly coat while gently tossing.
The dressing will cause the citrus to release its juices a little, so if the dressing will be on the salad for more than 30 minutes before serving, use a little less dressing. Any added juice from the citrus will incorporate by tossing gently again just before serving.