Arugula & Pomegranate Salad with Champagne Vinegarette & Parmesan Crisps

 Arugula Pomegranate Salad with Champagne Vinaigrette Dressing and Parmesan Crisps recipe, healthy cooking, the love of food blog and recipes. The love of food blog. Mandy Hamilton.

The inspiration for this salad started with the pomegranates- they're incredibly tasty but are something I rarely buy. Mainly because I HAVE NO IDEA how to de-seed them. Every time I try, I squirt juice into my face and get mouthfuls of the bitter white stuff inside (YUCK). So the last time I was in the grocery store, I intentionally put one in my cart and said, "By golly I'm going to conquer this Pomegranate." With a little research, I discovered there is a way to tastefully de-seed a Pomegranate (god bless Youtube).

Watch this video for full instructions: https://www.youtube.com/watch?v=-qfQ3_N7S6Y&feature=fvwrel  

 Arugula Pomegranate Salad with Champagne Vinaigrette Dressing and 
Parmesan Crisps recipe, healthy cooking, the love of food blog and 
recipes. The love of food blog. Mandy Hamilton.    

You basically break a pomegranate open and deseed it in water. HOW EASY is that? Now for the actual salad.

Arugula & Pomegranate Salad 

          1 box or bag or arugula
          1 carrot grated
          1/2 a container of pea shoot sprouts
          3/4 cup pomegranate seeds 
          1/2 a cup pecans (or walnuts, pumpkin seeds, pine nuts)

Fill a large salad bowl with arugula. Top with grated carrot, pea shoot sprouts, pomegranate seeds and nuts. Set aside.

 Arugula Pomegranate Salad with Champagne Vinaigrette Dressing and 
Parmesan Crisps recipe, healthy cooking, the love of food blog and 
recipes. The love of food blog. Mandy Hamilton.

 Champagne Vinagrette

         1 garlic clove, finely chopped
          2 tablespoons dijon Mustard
          1/4 cup champagne vinegar (or white balsamic vinegar)
          2 tablespoons fresh lemon juice
          2 tablespoons honey
          2 or 3 dashes hot sauce
          1/2 teaspoon salt
          1/2 teaspoon freshly ground black pepper
          1/2 cup extra virgin olive oil**

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified(fused together). Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth. I found whisking it with a fork really fast worked just fine.

**Double the recipe and save left overs for future salads.

  Arugula Pomegranate Salad with Champagne Vinaigrette Dressing and 
Parmesan Crisps recipe, healthy cooking, the love of food blog and 
recipes. The love of food blog. Mandy Hamilton.

Parmesan Crisps
               1 bag of shredded Parmesan (1/2 to 1 cup)
               Parchment Paper

Preheat the oven to 350 degrees (175 Celsius). Cover a regular sized cookie baking sheet with parchment paper. Using a tablespoon measure, place cheese in mounds (of 1 or 2 TBS of Parmesan)  Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 10-15 minutes, until golden brown. Let cool.

  Arugula Pomegranate Salad with Champagne Vinaigrette Dressing and 
Parmesan Crisps recipe, healthy cooking, the love of food blog and 
recipes. The love of food blog. Mandy Hamilton.
Toss the salad with the dressing, garnish with crisps and enjoy!