Assertive chicories meet their match with sweet-tart fruit and a creamy vinaigrette. Topped with a nutty sheep's milk cheese, this big, refreshing salad is worth setting out for a holiday gathering.
Contains: milk, tree nuts.
What You Get
Mixed winter chicories
Pre-washed baby arugula
Roasted scallion vinaigrette
Chopped, toasted walnuts
What You'll Need
Salt and freshly ground pepper
Trim and core the chicories, tear the leaves into bite-size pieces, and wash and pat dry. Combine the chicories and arugula in a large bowl and set aside.
Add 4 heaping tablespoons crème fraîche to the vinaigrette, and whisk or shake to combine. Remove the rind from the cheese, and using a paring knife or peeler, shave the cheese into shards. Just before serving, core and slice the apples into thin wedges.
Drizzle the lettuce mix with the juice of 1 lemon, season with salt and pepper, and toss to coat. Add about ⅓ cup of the creamy dressing and turn to coat. Toss in the apples, walnuts, and some of the cheese, mixing until combined. Sprinkle with the remaining cheese and pomegranate seeds, grind with more pepper, and serve.