Serves 5 as a side salad
(1 tsp) minced shallot
(2 tbsp) Balsamic Vinegar Methode Tradizionale
(2 tsp) freshly squeezed lemon juice
(2 tbsp) freshly squeezed orange juice
(1 tbsp) Dijon mustard
(1 tsp) honey
(1/2 cup) Napa Valley Blend EVOO
Freshly ground black pepper
(10 oz) gem lettuce (3-4 heads, depending on their size)
(1) Honeycrisp apple, thinly sliced
(1/4 cup) pepitas, lightly toasted
Perils from 1 pomegranate
(1/3 cup) crumbled goat cheese
Add the shallot, BV Tradizionale, lemon juice, orange juice, Dijon and honey into a blender and blend until smooth. With the blender running, slowly stream in the EVOO until you’re left with a smooth, emulsified dressing. Add a pinch of kosher salt and freshly ground black pepper, to taste.
In a large bowl, combine whole gem lettuce leaves, sliced apples, toasted pepitas, pomegranate perils and crumbled goat cheese and toss with the balsamic dressing, to taste. Enjoy!
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