0/5
(0 Votes)
Ingredients
- Dressing:
- 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
- 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
Preparation
Step 1
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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