This salad combines all of the most flavorful, colorful fall ingredients into a vibrant and delightful side dish to cut through some of the richness of fall feasts!
In a small bowl, combine diced shallots with sherry vinegar, honey and a pinch of salt and pepper.
In a different bowl combine the goat cheese with nutmeg and a pinch of salt and pepper. Roll the goat cheese into ½” wide balls and roll them in the chopped hazelnuts, set them on a plate.
Toss the radicchio, fennel, apples and mint leaves together in a big bowl.
Add the olive oil to the pickled shallots, mix well and season to taste with salt and pepper
Dress the salad and top it with the pomegranate and goat cheese balls. Enjoy!
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