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Festive Layer Salad

Presentation is everything. Use a clear glass
salad bowl and layer your greens with red and
white for a magnifi cent buffet dish.

6 cups baby arugula
4 cups shaved fennel
(about 1 lb. fennel bulb)
1 cup thinly sliced red onion
rings
3 cups baby spinach
113 g chèvre (goat milk
cheese), crumbled
2 cups pomegranate seeds
(2-3 pomegranates)
1/2 cup toasted walnut pieces

POMEGRANATE DRESSING
1/3 cup Pomegranate juice
(use seeds from approximately
1 pomegranate)
1/4 cup freshly squeezed
orange juice
1/2 cup vegetable oil
2 tbsp fi nely minced basil leaves
1 clove garlic
1 tsp Dijon mustard
Salt and pepper, to taste

In large glass salad bowl, carefully layer arugula, shaved fennel, red onion, spinach and chèvre, separating the layers and ensuring that the different colours are apparent against the glass. You may need to use the spinach to fi ll in the centre of the bowl. Sprinkle pomegranate seeds and walnut pieces on top. Can be refrigerated up to 8 hours before dressing and serving.

POMEGRANATE DRESSING
MAKES: about 1 cup

Place all ingredients in jar with tight fi tting lid; shake until dressing is well mixed and slightly emulsifi ed or thickened. Refrigerate for 3-4 days. Seeds from 3 pomegranates make approximately 1-cup juice.

Korey's Tip
You can use store bought Pom juice in a pinch but making your own is fresh
and easy.

Step 1: separate seeds in a bowl of water. Step 2: pulse seeds in food processor. Step 3: over a wide bowl, squeeze juice from seeds using a strainer and back of a wooden spoon.