by Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point
Pomegranate Champagne Vinaigrette
- 1T. honey
- ½ c. Champagne vinegar
- ½ c. pomegranate juice
- 1T. chopped shallot
- 1t. Dijon mustard
- 8 oz. vegetable oil
- Salt and pepper
In a small French bowl whisk together honey, vinegar, pomegranate juice, shallot, and Dijon mustard. Slowly add vegetable oil. Season with salt and pepper.
Mixed Greens
- 8 oz. mixed greens
- 2 large pears or 3-4 small pears quartered seeded and sliced
- 1 fresh pomegranate peeled and reserve seed
- ¼ c. shaved red onion
- 4 oz. Gorgonzola cheese
- ½ c. candied walnuts
Place above items in mixing bowl. Toss with vinaigrette. Divide into 4-6 servings.
