ARUGULA, FENNEL AND POMEGRANATE SALAD

By LindaW1955

DIierberg's Everybody Cooks

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.