Pomegranate, Hazelnut and San Andreas Salad

Many of the world’s greatest cheeses are made with sheep milk. Buttery richness in Bellwether Farms San Andreas aged sheep cheese pairs with spicy arugula and roasted hazelnuts in this world-class salad.

Serves 6

 

Ingredients

Vinaigrette Dressing
1 large shallot, halved and thinly sliced
1 Tablespoon pomegranate molasses
2 Tablespoons apple cider vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil

Salad
4 lightly-packed cups arugula
4 cups mixed greens
1/3 cup pomegranate seeds
4 ounces Bellwether Farms San Andreas sheep cheese, shaved
¼ cup toasted hazelnuts, coarsely chopped

 

Directions

Make the dressing: In a small bowl combine the shallot, pomegranate molasses, cider vinegar, salt and pepper and whisk until the salt is dissolved. Whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled.

In a large bowl, combine the arugula, mixed greens and half of the pomegranate seeds. Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking. Shave the San Andreas generously over the salad and sprinkle the remaining pomegranate seeds and hazelnuts over the top. Serve immediately.