Impromptu Winter Salad

Name: Impromptu Winter Salad
Ingredients: 1/2 cup Marcona almonds; 1 tablespoon Meyer lemon juice; 3 tablespoons walnut oil; 1 teaspoon organic wildflower honey; 1 teaspoon grated ginger root; 1 large, organic Pink Lady apple; 1/2 cup freshly squeezed orange juice; 4 ounces organic arugula; 3 ounces goat cheese; 1/2 cup pomegranate seeds; ground black pepper

11 ingredients

5 steps

Ingredients

1/2 cup Marcona almonds
1 tablespoon Meyer lemon juice
3 tablespoons walnut oil
1 teaspoon organic wildflower honey
1 teaspoon grated ginger root
1 large, organic Pink Lady apple
1/2 cup freshly squeezed orange juice
4 ounces organic arugula
3 ounces goat cheese
1/2 cup pomegranate seeds
ground black pepper

Directions

1

Heat a small, dry skillet and gently toast the almonds until they become light brown, about 5 minutes. Set aside.
2

In a small, deep bowl, whisk together the walnut oil and lemon juice. Whisk in the honey and grated ginger. Set aside.
3

Cut and core the apple into quarters. Thinly slice the apple (but do not peel it) and place slices in a shallow bowl. Cover the fruit with the orange juice.
4

Add the arugula to a salad bowl. Crumble the goat cheese into the greens. Add the sliced apple, toasted almonds and pomegranate seeds.
5

Add the vinaigrette to the salad. Grind black pepper to taste. Toss and serve immediately.