Fall Salad: Baby Greens With Pomegranate + Champagne Vinaigrette | Foodtalk
Need a taste of the season to go with your cooler temps? Here's a fall salad recipe that fits the bill-- it's simple, healthy and delicious! Start with baby sal…
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Whisk
- Dressing carafe
- Mixing bowl
- Plate
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup Champagne vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Baby greens (any mix of green leaf, butter crunch, spinach, arugula) to cover four salad plates
- Pomegranate Seeds, 1/2 cup or desired amount
- Goat Cheese, 1/2 cup or desired amount
- Raw Pine Nuts, 1/4 cup or desired amount
- Thin-sliced Honeycrisp apples, one medium apple
- Cracked pepper, desired amount
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