Winter Salad with Avocado, Pomegranate & Almonds

By [e-mail]

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

Details

Cooking time 30mins

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.