Salad of Citrus and Fennel with Pomegranate-White Balsamic Vinaigrette
To Serve Four
1 Fresh Fennel Bulb-shaved thinly
½ Small Red Onion-thinly sliced
1 Carrot-peeled, shaved thinly with a vegetable peeler
½ Cup Red Cabbage-finely shredded
2 CupsSalad Greens-any favorite, washed, spin dried
3 Tbsp. White Balsamic Vinegar
1 Tbsp. Pomegranate Molasses
1 tsp.Dijon Mustard
3 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper To Taste
Place the fennel, oranges, onions, carrot, red cabbage and salad greens in alarge bowl.
To make dresssing, whisk together in small bowl the vinegar, pomegranate molasses, and the mustard. While whisking, gradually add the olive oil, whisk until smooth. Season to taste with salt and black pepper.
To serve, toss dressing with bowl salad vegetables. Divide on four salad plates, and enjoy!