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Winter Green Salad with Citrus, Pomegranate & Toma

Serves Six

1 small shallot, minced

1 teaspoon whole grain mustard

2 tablespoons white wine vinegar

½ teaspoon honey

⅓ cup extra virgin olive oil

kosher salt & black pepper, to taste

8 oz winter salad greens, washed, dried, and torn into bite-size pieces (endive, arugula, radicchio all work well)

1 cup Cara Cara orange segments (could substitute tangerines or other citrus)

1 Bosc or D’Anjou pear, cored and thinly sliced

½ cup pomegranate seeds

4 oz Point Reyes Toma, shaved

In a small bowl, whisk together shallot, mustard, vinegar and honey. While continuing to whisk, add olive oil in a slow stream until combined. Season with salt and pepper, to taste.

Place salad greens, orange segments, sliced pear and pomegranate seeds in a large bowl. Toss with about half of the prepared salad dressing. Add more dressing, a little at a time, until salad is dressed to your liking. Season with additional salt & pepper, as needed.

Transfer salad to serving platter, bowl or individual plates. Top with generous amounts of shaved Toma (use a potato peeler). Serve and enjoy.

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