The Best Winter Salad
Mix green salad with fruit and nuts.
Chef Maria Cummins
•of mix greens
of pomegranate seeds
of crumbled goat cheese
White Balsamic Dressing:
of ground mustard
of white balsamic vinegar
of olive oil
of dry oregano
salt & pepper
raw shreded Brussel Sprouts
Heat a large non-stick skillet to medium high heat, add pecans and sugar. Stir on occasion.
Cook for 5-7 minutes, until sugar is melted and crusted on pecans.
Removing a small bowl, combine ground mustard, vinegar, olive oil, honey, dry oregano, salt & pepper. Whisk to combine.e from heat and place candied pecans on plate to cool.
Add fresh greens, shredded Brussels sprouts, pomegranate, crumbled goat cheese, pear, and candied pecans to a large bowl.
Serve with White Balsamic Dressing.
Visit https://therealfoodacademy.com for more recipes like this.