Apple Pomegranate Harvest Salad

Ingredients

• 6 Tablespoons FRENCH PANTRY Tuscan Herb Oil

• 2 Tablespoons FRENCH PANTRY Pomegranate Balsamic

• 1 Tablespoon water

• 1 Tablespoon Dijon Mustard

• 1 Tablespoon FRENCH PANTRY Lavender Honey

• Salt and pepper to taste

• 1 head Romaine Lettuce

• 1 large Honeycrisp Apple

• 6 pieces bacon

• Pomegranate Arils

• Bleu Cheese or Feta Crumbles

• Pecan Halves

Directions

• Preheat the oven to 400 Degrees.

• Place the Flexiflat or Grande Round Mold on a Perforated Baking Sheet.

• Add the uncooked bacon into the Flexipan and bake in the oven until desired crispiness.

• Remove from the oven and place bacon on a paper towel to drain. Once cooled, crumble and set aside.

• To make the dressing, add the first 6 ingredients to a small bowl and use the Mini Whisk until well blended and the dressing is emulsified.

• Rinse, dry and then chop the lettuce. Peel the apple, and thinly slice.

• Place the chopped lettuce in a large bowl or platter.

• Pour half of the dressing over the lettuce. Using the Versatile Tongs, mix to coat.

• Top the lettuce with chopped apple, blue or feta crumbles, pomegranate arils, crumbled bacon and pecans.

• Drizzle the remaining dressing over the salad.

• Serve immediately!

* This salad is so festive with the pomegranate arils and can be made all winter long, and has all the flavors and colors of the holidays. Add your favorite protein for a complete meal.

** bon TIP

Place your Flexipat in the freezer to freeze the bacon grease for easy removal.

Some feel the name derives from the act of pulling the pastry apart with their fingers. much like monkeys would do if they were presented with such a treat.

Download the recipe here.