Recipe by Chef Jonathan Bardzik
This salad shines with color and flavor, perfect for entertaining guests or treating yourself and your family to a special weeknight meal. Add chicken or grains to make a full meal. Swap in walnuts and blue cheese for the feta to make a similar salad taste new and exciting.
- 4 cups Salanova, sunnies and buckwheat salad blend
- 1 cup purple kohlrabi microgreens
- 1 pear, thinly sliced
- 1/4 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1 shallot, finely minced
- 1/4 cup balsamic vinegar
- 2 tbs apple cider vinegar
- 2 tsp honey
- 1/4 cup toasted walnut oil*
- 1/4 cup olive oil–the good stuff!
*Don’t want to buy walnut oil? Just use an extra 1/2 cup of olive oil.
Make vinaigrette: In a medium bowl combine shallot, vinegars, and honey. Season with salt and pepper. Whisk to combine and let sit for 15-20 minutes while flavors blend. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.
Assemble salad: combine salad shoot mix and microgreens in a medium bowl. Dress lightly. Divide greens and pears among 4 plates and top with 1 tbs each pomegranate seeds and feta.
TIP: Balsamic vinegar can be cloyingly sweet, but adding a little more acidic cider or white wine vinegar balances the sugar.