Pomegranate Arugula Salad

October 31, 2017

Olivia Escude

A perfect winter salad, great with a simple roast chicken or a fancy party roast. This recipe from the Whole Foods Creative team was featured at our second Farm Dinner on Katharos Farm. You can substitute the reduced hard cider with a half cup apple cider.

Ingredients

5 ounces arugula

1 small fennel bulb, shaved

5 ounces pomegranate seeds

6 ounces goat cheese

1 cup walnuts, roasted

1 1/2 cups Diskin Pomegranate Honey Hard Cider

1/2 cup olive oil

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

salt and black pepper

Preparation

1. Place arugula in large bowl. Add fennel, pomegranate seeds, goat cheese, and walnuts. Toss.

2. In small saucepan, simmer cider until reduced to about 1/4 cup. Cool. Add remaining ingredients except olive oil to food processor and pulse. Slowly add olive oil and process until blended and emulsified. Drizzle over salad.