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Spring Break Salad with Fennel and White Balsamic Vinaigrette
Spring Break Salad with Fennel, Chicken, Pomegranate in White Balsamic Vinaigrette
Serves 8

1 bulb fennel
2 cups wild Arugula
1 bunch of Frisee greens
1 bunch watercress
3 Tbsp. pomegranate seeds
1 large carrot
1 Grilled Chicken Breast, sliced
2 oz. goat cheese
1 oz. Almonds, toasted
1 Tbsp. Acacia Honey
1/4 cup White Balsamic Vinegar
1/2 shallot, minced
1/2 cup extra virgin olive oil
1 tsp. fresh herbs (Tarragon, Basil & Parsley)
1 tsp. Sea Salt
1/2 tsp. freshly ground black pepper

Make the vinaigrette by mixing together in a small bowl the honey, shallots, herbs, white balsamic vinegar and extra virgin olive oil. Season to taste with salt and pepper.

Cut the stalks off the fennel bulb down to about 1 inch above the bulb. Cut off the root end and wash the outside of the bulb. Cut the bulb in half and using a mandolin slicer or a very sharp knife, shave the fennel into paper-thin pieces, starting with the bulb on its side. Cut the thickest stems off the frisee and watercress and wash with Arugula.

Clean the pomegranate, reserving the seeds. Peel the carrot, then using the peeler, cut long “ribbons” the length of the carrot. Put the ribbons in a bowl of ice water for about 10 minutes where they will curl and crisp up.

In a large bowl add the shaved fennel, arugula, frisee, watercress, pomegranate seeds, chicken breast slices and carrot ribbons. Toss gently to combine. Add vinaigrette and gently combine.  Sprinkle with almonds and top with goat cheese. Serve immediately.


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