Winter Jewel Salad with Honey-roasted Shallot Vinaigrette - Edible Nashville

Ingredients

• 1/4 pound Arugula
• 1/4 pound Baby Spinach
• Citrus Fruits: 1 grapefruit, 3 tangerines, peeled and cut into slices Avocado, sliced
• 1/2 pound sugar snap peas, (or asparagus spears) blanched and chilled
• 2 ounces gorgonzola cheese, crumbled
• 1 cup pomegranate seeds
• 1 large shallot, roasted
• 3 tablespoons champagne vinegar
• 1 tablespoon honey
• 2 teaspoons fresh thyme leaves
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 12 tablespoons olive oil