A refreshing salad, good any time of the year. One can substitute blueberries for the pomegranate seeds, and it’s really nice with arugula instead of romaine, if you like spicy greens.
1 head of romaine lettuce
3 ounces goat cheese, very cold
2 ounces champagne vinegar
3 ounces grapeseed oil
salt and pepper
Discard the outer leaves of lettuce, if they are icky – you want the more tender leaves underneath. Break each leaf into very small pieces – the smaller you make the pieces, the more elegant the salad appears. Place the lettuce in a salad bowl.
Cut the pomegranate in half and use a fork to pick out the seeds. Let them fall directly into the salad bowl.
Crumble the goat cheese into the salad.
In a jar, mix together the vinegar, oil, salt and pepper, put the lid on top and shake it up. Pour onto the salad, toss and serve up individual portions. Ooh and aah, then enjoy!
Recipe Contributed by Erin K.
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