Servings:
Serves 6-8. Servings
Ingredients
- 5 ounce clamshell of baby arugula
- 2 ounce large granny smith apples, cored and sliced thin
- 1 ounce lemon, juiced
- 1 head belgian endive
- 3/4 cup pomegranate seeds
- 1/2 cup blue cheese crumbles
- 1/4 cup salted roasted pepitas
- 1 tablespoon honey
Preparation
Baking Directions:
1.Arrange the arugula on a flat platter.
Toss the sliced apples, endive and the lemon juice together, and arrange on top of the arugula.
Sprinkle the salad with the pomegranate seeds, cheese crumbles and pepitas.
2.Whisk the vinaigrette ingredients together in a bowl and drizzle over the salad.
