Festive Holiday Salad

  • 1 large head of green leaf lettuce, torn to bite size pieces
  • 2 heads of Belgian endive, sliced crosswise, core removed
  • 1 head fennel, trimmed,cored and sliced thin, lengthwise
  • 1 English cucumber, halved lengthwise, and sliced crosswise ¼ inch
  • 4 ounces feta cheese, crumbled
  • ¾ cup pomegranate seeds
  • 1-tablespoon honey
  • 2 tablespoons of champagne vinegar
  • ½ cup A L’Olivier Lemon-Ginger Olive Oil
  • sea salt and fresh ground black pepper to taste

Makes 6-8 servings

Place lettuce, endive, fennel, and cucumber in a large bowl. In a separate bowl, whisk the honey and vinegar together, then drizzle the olive oil in gradually, whisking continuously.

Season dressing with salt and pepper and dress the greens, mixing well to coat. Transfer to serving bowl.

Garnish the salad with the crumbled cheese and pomegranate seeds.

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