- 30 mins
0/5
(0 Votes)
Ingredients
- 1/4 C champagne vinegar
- 2 T minced shallot
- 1 T minced lemon peel
- 1 T Dijon mustard
- 1/2 t kosher salt
- 2/3 C EVO
- 18 oz. romaine lettuce, torn in bite size pieces
- 1 avocado, thinly sliced
- 1 fennel bulb, cored & very thinly sliced
- 1/2 C marcona almonds
- 1/2 C pomegranate seeds
- Salt & pepper
Preparation
Step 1
In bowl, whisk vinegar, shallot, lemon peel, mustard & kosher salt. Whisk in olive oil in steady stream until well blended
In large bowl, toss lettuce, avocado, fennel & 1/4 C each almonds and pomegranate seeds. Toss with 1/2 C of vinaigrette. Transfer to platter & garnish with remaining almonds & pomegranate. Sprinkle with salt & pepper. Serve with remaining vinaigrette at the table.
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