Apron giveaway + sea-bass fillet recipe with vinaigrette

Ingredients

• 8 large Swiss Chard leaves, preferably ruby or rainbow chard
• 4 6 ounces sea bass filets
• 1 med. beet
• 8 teaspoons softened boursin cheese
• zest of 1 lemon
• 1/8 cup fresh basil leaves
• 1 leg. shallot
• 4 0unces "crabmeat"
• 2 tesapoons freshly grated parmigiano-reggiano
• 1/2 tesapoons Cholula or other hot sauce
• 1/4 tesapoons cayenne pepper
• salt and freshly ground black pepper to taste
• 1/2 cup pure pomegranate juice, such as Pom Wonderful
• juice of 1 fresh lime
• 1 tesapoons red wine vinegar
• 2 tesapoons fresh basil leaves, preferably purple basil
• 4 tesapoons extra virgin olive oil
• 4 tesapoons walnut oil Salt and pepper to taste
• 2 tesapoons chopped toasted hazlenuts