Winter Greens With Pomegranate-Champagne Vinaigrette Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the winter greens, pomegranate seeds, crumbled goat cheese, and toasted pecans.
• STEP 2.In a separate small bowl, whisk together the pomegranate juice, champagne vinegar, Dijon mustard, honey, salt, and pepper.
• STEP 3.Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
• STEP 4.Pour the pomegranate-champagne vinaigrette over the salad and toss to coat evenly.
• STEP 5.Serve immediately and enjoy the refreshing flavors of the Winter Greens With Pomegranate-Champagne Vinaigrette.

Cooking Tips

• To toast pecans, spread them in a single layer on a baking sheet and bake at 350��F (175��C) for 5-7 minutes, or until fragrant.
• If pomegranate seeds are not available, you can substitute them with dried cranberries or sliced strawberries.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Serve the Winter Greens With Pomegranate-Champagne Vinaigrette as a side dish or light lunch.
• Pair it with grilled chicken or roasted vegetables for a complete meal.
• The salad is best enjoyed immediately after dressing to maintain its freshness.