Post-Thanksgiving Redemption Salad (Winter Salad)
By: C-A Roberge
Published: Monday, January 31, 2011 - 9:05pm

Ingredients




Ingredients:
1 large Pomegranate
10 fresh mint leaves
1 fennel bulb
2 large apples (I recommend a nice crisp apple like cameo or p
1 bunch lettuce (1 head red leaf or 2 heads bibb lettuce; both h
5 ounces soft goat cheese
salt and pepper to taste
(makes 4- 6 side salads)

Preparation

1 Prep: 2 Rinse and dry lettuce, break apart leaves 3 Extract seeds from pomegranate (I was a pom newby the first time I made this so I used this method from the webs: http://bit.ly/7Rve07) 4 Rinse and dry mint leaves, julienne 5 Cut off stalk and heart of fennel bulb 6 Dice apples 7 Start with a lettuce bed. Just break it apart by hand. 8 Add a generous handful of diced apple to each bowl 9 Shave the fennel into each bowl using a peeler (or a grater) 10 Sprinkle with julienned mint 11 Plop a few gobs of goat cheese into each bowl 12 Add a generous sprinkle of pomegranate seeds 13 Add salt and pepper 14 Optional) put left over pomegranate seeds into a pint glass, cover with your hand and use a muddler to crush the seeds. Stick another pint glass into the first one (to hold in the dregs) and drizzle the fresh pomegranate juice onto the salads to dress. 15 NOW you are ready to eat!

About


This salad was inspired by a mozzarella, fennel and cherry tomato salad from a local Seattle restaurant. 
After thanksgiving, I wanted something fresh and light for dinner. Since tomatoes were not in season, I decided to keep the fennel but substituted apple, pomegranate and goat cheese. I love mint so I added that in too. I love this flavor combo -  the ingredients pack in tons of flavor all on their own without dressing.
I hope you enjoy!

Comments:
Camille Willemain

Sounds delish! A drizzle of extra virgin olive oil would be nice too.