Beautiful & Simple Red & Green Holiday Salad

By ldelmas

Ingredients

• Salad:
• 1 honeydew melon, scooped using a melon-baller
• 2 pomegranates (seeds only)
• 1 bag baby spinach
• 3 Tbsp fresh mint, chopped plus a few small springs reserved for garnish
• Dressing:
• 3 Tbsp lemon juice
• Zest of 1 lemon
• 2 ounces Champagne or other sparkling wine
• 1 Tbsp Champagne vinegar
• 1 Tbsp honey
• Salt and pepper
• 1/3 cup extra virgin olive oil

Preparation

Step 1

1. Heat oven to 350°F.


2. Place the shells in a 13" x 9" baking dish that has been sprayed with cooking spray.


3. Sauté the bacon in a medium-size saucepan until browned, about 10-12 minutes.


4. Remove some of the bacon fat from the pan, leaving about 1/4 cup. Add the onions and sauté until translucent, about 6-8 minutes. Stir in the flour then add the chicken stock and the milk.


5. Bring the mixture to a simmer and let it thicken, stirring constantly. Add in the pumpkin purée, rosemary, thyme, Parmesan, salt, and pepper. Bring the mixture back up to a simmer.


6. Pour the sauce evenly over the shells and top with the grated Fontina cheese.

7. Place the pan on the middle rack in the preheated oven and bake for 35-40 minutes, or until bubbly and browned on top