Categories: Salad
Ingredients
- 1 tbsp red wine vinegar
- 1/2 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 tsp chopped shallot
- 1/2 tsp Dijon
- 1/4 tsp plus 1/8 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 4 slices sourdough, toasted and cut into bite-size pieces
- 2 cups baby arugula
- 2 cups thinly sliced fennel
- 6 fresh basil leaves, torn
- 6 fresh mint leaves, torn
- 1/4 cup grated Parmesan
- 1/4 cup pomegranate seeds
Directions
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Combine vinegar, lemon zest, lemon juice, shallot, mustard, salt and pepper in a blender. Blend until smooth. With the motor running, slowly add oil until emulsified.
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Combine bread, arugula, fennel, basil and mint in a large bowl. Add the dressing and toss to coat. Sprinkle with Parmesan and pomegranate seeds.