Vibrant mix of greens, salami, pomegranate, and cheese dressed in a tangy honey balsamic vinaigrette.
# Components:
→ Salad Base
01 - 5 ounces mixed baby greens (arugula, spinach, radicchio)
02 - 1 small red apple, cored and thinly sliced
03 - 1/2 cup pomegranate seeds (approximately 3 ounces)
04 - 1/3 cup sliced roasted almonds (about 1.4 ounces)
→ Protein & Cheese
05 - 4 ounces hard salami, sliced into thin strips
06 - 2 ounces feta or goat cheese, crumbled
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon balsamic vinegar
09 - 1 teaspoon honey
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon sea salt
12 - 1/8 teaspoon freshly ground black pepper
# Directions:
01 - In a large bowl, mix the baby greens, apple slices, pomegranate seeds, and roasted almonds.
02 - Incorporate the sliced hard salami and crumbled feta or goat cheese into the salad base.
03 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified.
04 - Drizzle the dressing over the salad and toss gently to evenly coat all ingredients.
05 - Plate immediately, optionally garnishing with extra pomegranate seeds and almonds.
