Ingredients
¼ cup extra-virgin olive oil
3 tbs. lemon juice
1 ½ tbs. nutritional yeast (Nutritional yeast lends nutty richness while keeping the mixture silky and emulsified)
1 small garlic clove, minced
1 tsp. Dijon mustard
1 cup thinly sliced fennel bulb (soak in 1 tablespoon of olive oil, ½ lemon juiced)
⅓ cup pomegranate seeds.
1 tsp. maple syrup or local natural honey (optional)
½ tsp. sea salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
2 handfuls mixed greens (chicory, escarole, radicchio, frisée, rocket and kale. (frisée is a delicate leaf – a cross between lettuce and rocket)
Makes 2 servings
Prep Time 5 minutes
Directions
STEP 1
Combine the dressing ingredients in a jar, secure the lid, and shake until emulsified. Taste and adjust seasoning as needed.
STEP 2
Mix the greens in a dish – add fresh herbs to taste if you wish.
STEP 3
Add toppings of choice (find ideas below) and more dressing as desired.
STEP 4
Leftover dressing will keep in the fridge for up to two weeks.
Additional extra salad toppings:
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Toasted pine nuts & pumpkin seeds
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Shaved Parmesan cheese
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Thinly sliced cucumbers or radishes
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Halved cherry tomatoes
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Chopped avocado
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Chopped apples, pears, grapes, or orange segments
