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Winter Salad

Winter Salad


2 cups watercress, coarse stems removed
2 heads Bibb lettuce, shredded
1 to 2 grapefruits, peeled, pith removed and sectioned
3/4 cup pomegranate seeds
3/4 cup feta cheese, crumbled
3/4 cup Honey Walnuts (recipe follows)
1 cup olive oil
1/2 cup balsamic vinegar
Honey Walnuts:
3/4 cup walnuts, coarsely chopped
2 teaspoons honey
1/4 teaspoon salt

Cooking Instructions

In a small bowl, whisk together olive oil and balsamic vinegar, reserve. In a large bowl, combine watercress and lettuce. Divide among twelve salad plates. Place two to three grapefruit sections on lettuce. Sprinkle salad with pomegranate seeds, feta and honey walnuts. Drizzle with olive oil and balsamic vinegar.

Honey Walnuts
In a small fry pan over medium heat, sauté walnuts until hot, about 1 to 2 minutes, stirring constantly. Drizzle with honey, quickly stir, and remove from heat. Sprinkle with salt. Transfer nuts to a plate to cool.

Equipment List

Mixing Bowls
Fry Pan
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