This pomegranate salad livens up humdrum winter salads with tang and color.
INGREDIENTS FOR THE VINEGRETTE
INGREDIENTS FOR THE SALAD:
5 ounces arugula (about loosely packed cups)
2 ripe avocados
2 mini cucumbers
1/2 cup pomegranate
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons silvered almonds
1. Grate or mince 1 garlic clove and place in a small bowl. Add 1/4 cup Herbes de Provence Extra Virgin Olive Oil, 1 tablespoon honey, 1/4 teaspoon Smoked Sea Salt, and 1/8 teaspoon black pepper. Whisk to combine.
2. Place 5 ounces arugula in a large bowl. Pit, peel and cut 2 ripe avocados into 1/4-inch thick slices. Cut 2 mini cucumbers in half lengthwise, then slice crosswise into 1/2-inch thick pieces.
3. Arrange the avocado and cucumber slices on the arugula. Top with 1/2 cup pomegranate arils, crumble 2 ounces feta cheese on top (about 1/2 cup), and sprinkle with 2 tablespoons slivered almonds. Serve with the vinaigrette.