ARUGULA, FENNEL AND POMEGRANATE SALAD

DIierberg's Everybody Cooks
ARUGULA, FENNEL AND POMEGRANATE SALAD
ARUGULA, FENNEL AND POMEGRANATE SALAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pomegranate, seeded

  • 5-6

    oz arugula

  • 1

    small bulb fennle, trimmed, halved, thinly sliced

  • 1/2

    cup toasted pecans

  • 1

    3.5 oz container crumbled goat cheese

  • Dressing:

  • 1/2

    cup pomegranate juice

  • 1

    TBS sugar

  • 3

    TBS balsamic vinegar

  • 2

    tsp Dijon mustard

  • 1/2

    tsp coarse salt

  • freshly ground black pepper

  • 1/4

    cup EVOO

Directions

1. Toss together arugula and fennel. Drizzle w/ 1/3 cup vinaigrette over salad and toss until well mixed. Divide greens among individual salad plates. Sprinkle with nuts and pomegranate and cheese. Serve with remaining Vinaigrette on the side.

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