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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1/4 cup red wine vinegar |
1 1/2 tablespoons finely chopped shallot |
1/2 tablespoon honey |
1/4 cup hazelnut oil or extra-virgin olive oil |
6 cups chopped romaine hearts |
4 cups sliced red cabbage |
1 large fuji apple, halved, cored, diced |
1 asian pear, halved, cored, diced |
1 mango, peeled, diced, or 2 fuyu persimmons, peeled, seeded, diced |
3/4 cup hazelnuts, toasted, husked, coarsely chopped |
1/2 cup pomegranate seeds |
1/2 cup crumbled blue cheese (optional) |
Directions:
1. Dressing: Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
2. Salad: Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
3. Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
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