Cabbage Salad with Blue Cheese - The Local Palate

Ingredients

• 2 shallots, minced
• ⅓ cup sherry vinegar
• 1 teaspoon kosher salt
• 1 tablespoon whole grain dijon mustard
• ⅔ cup grapeseed oil or mild fruity olive oil
• Ground black pepper to taste
• 2 small golden beets
• trimmed
• 3 cups shredded red cabbage
• 3 cups shredded green cabbage
• ½ cup thinly sliced red onion
• 1 small carrot, grated
• 2 grilled boneless
• skinless chicken breasts (about 12 ounces total) sliced
• 2 firms pears, peeled, cored, and thinly sliced
• 2 ounces Point Reyes blue cheese, sliced
• ¼ cup toasted pecan pieces
• ¼ cup pomegranate arils
• 2 tablespoons flat-leaf parsley leaves