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.
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.
Copyright ©2024 Edible Nashville. All rights reserved
