Pomegranate Arugula Salad

October 31, 2017

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 ouncesarugula

1 smallfennel bulb, shaved

5 ouncespomegranate seeds

6 ouncesgoat cheese

1 cupwalnuts, roasted

1 1/2 cupsDiskin Pomegranate Honey Hard Cider

1/2 cupolive oil

1 tablespoonwhite wine vinegar

2 teaspoonsDijon 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.