Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic
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Cooking tools:
- Pastry brush
- Oven
- Microwave
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 4 cups red oak leaf lettuce (cleaned and dried)
- 1 cup arugula leaves (cleaned and dried)
- 1/3 cup purple carrot (long julienne strips)
- ⅓ cup pomegranate seeds
- 1/4 cup pecan halves (toast if you like)
- 1/2 cup microgreens (or sprouts)
- 1 large large bosc pear
- 1 teaspoon raw honey
- 1 teaspoon garlic oil (from Garlic Confit)
- 1 recipe Zesty Garlic Confit Vinaigrette
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