A Winter Variation

In the winter, I love doing greens that we typically think of roasting but, instead, slice them super thin for a fun, crunchy salad. This salad gets a roundness of flavor from the bright and vibrant dressing and the pop of pomegranate seeds. Pomegranates have increased in popularity in the past decade for their antioxidant properties and are more readily found in local markets during the winter season. They make a delicious addition to many dishes and are also perfect as a snacking fruit. 

Winter Green Salad with Pomegranate

(Serves 4-6)

1/4 cup apple cider vinegar
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 cup extra virgin olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 cup pecans, toasted
1/4 cup Parmesan, shaved
1 cup apple, julienned
1/2 cup pomegranate seeds
1 fennel bulb, halved lengthwise, cored and thinly sliced
Salt and pepper to taste
In a small bowl, combine the first five ingredients and gradually whisk in olive oil until emulsified. Season with salt and pepper. Combine the remaining ingredients, then toss with dressing and serve. 

Amanda Elliott is the chef at Peachtree Catering in Columbia. She also authors the website www.rusticsupper.com.

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