POM Arugula Salad

by Chef Candice Kumai

Total Prep Time

Up to 30 mins

Servings

4 to 6

Degree of Difficulty

Medium

Ingredients

POM Vinaigrette:
1/4 cup juice from POM Wonderful Pomegranates or 1/4 cup POM Wonderful 100% Pomegranate Juice 
2 tablespoons balsamic vinegar 
1 teaspoon Dijon mustard 
1/2 teaspoon sea salt 
2 teaspoons extra virgin olive oil

Salad:
1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup POM POMS Fresh Arils 
4 cups arugula greens 
1/2 cup white corn on the cob, grilled and shaved 
1/2 bulb fennel, sliced thin 
1/4 cup pepitas (pumpkin seeds), roasted and salted

Preparation

POM Vinaigrette:
Prepare fresh pomegranate juice, if necessary.* Whisk together the vinegar, mustard and salt in a small bowl. Add the olive oil and pomegranate juice and whisk to combine; set aside.

Salad:
Prepare fresh pomegranate arils, if necessary.** Shave fennel bulb very thin, preferably on a mandolin. Divide the arugula among the plates. Add grilled corn and thinly sliced fennel and top off with fresh arils and pepitas. Finish with some of the POM Vinaigrette and save some to pass at the table.