Kale and Radicchio Salad with Pomegranates
Author: Julie du Pont
Prep time:
Total time:
Serves: 8
- Baby Kale (about 4 oz)
- Radicchio (one small head) chopped
- ¼ cup pomegranates
- ¼ cup goat cheese
- 2 clementines
- ¼ cup toasted almonds
- 1 small shallot minced
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tsp honey
- Salt and Pepper to taste
- Assemble first five salad ingredients in bowl.
- Toast almonds in a tsp of olive oil until browned and toss directly from pan to salad
- Mince shallots and whisk together with oil, vinegar, honey salt and pepper.
- Dress salad and serve immediately
Recipe by Weekend Table at https://weekendtable.com/2018/01/07/kale-radicchio-salad-pomegranates/
3.5.3229