Rainbow Chopped Salad

By 5har0n_nguy3n

Ingredients

• Dressing:
• 1/4 cup red wine vinegar
• 1 1/2 tablespoons finely chopped shallot
• 1/2 tablespoon honey
• 1/4 cup hazelnut oil or extra-virgin olive oil
• Salad:
• 6 cups chopped romaine hearts
• 4 cups sliced red cabbage
• 1 large Fuji apple, halved, cored, diced
• 1 Asian pear, halved, cored, diced
• 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
• 3/4 cup hazelnuts, toasted, husked, coarsely chopped
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled blue cheese (optional)

Details

Servings 8

Preparation

Step 1

Dressing:
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Salad:
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.