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

1. 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.

2. Combine bread, arugula, fennel, basil and mint in a large bowl. Add the dressing and toss to coat. Sprinkle with Parmesan and pomegranate seeds.

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