Author Notes
Thin shaved radish and fennel tossed with pomegranate seeds on a bed of spinach and arugula with a Dijon vinaigrette. —Marie Lentz
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Ingredients
- Salad
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2
Fennel bulb
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10
Smaller red radishes
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1
Small red onion
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2 cups
Spinach and arugula mix
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1
Medium pomegranate worth of seeds
- Dijon vinaigrette
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2 tablespoons
Whole seed organic Dijon mustard
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3 tablespoons
Shallot, finely chopped
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1 teaspoon
Agave nectar
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1/2 teaspoon
Real Salt
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1/4 teaspoon
Tellicherry black pepper
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1/2 cup
Golden balsamic vinegar
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2/3 cup
Extra virgin olive oil
Directions
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Wash and pat dry salad greens. Place in bowl.
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Using a potato peeler or a fine slice mandolin shave slices of radish, red onion, and fennel into a bowl. These should be thin enough to be translucent.
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Remove seeds from pomegranate and add to bowl.
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Whisk all ingredients for dressing in separate bowl and pour over salad.
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Toss salad, season with salt and pepper to taste and enjoy!
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