Composed Mixed Greens Salad with Estate Meyer Lemon Vinaigrette

Freshly Harvested Greens Accented With Estate Myer Lemon Olive Oil Vinaigrette

Serves 6

INGREDIENTS

• 1 ½ cups pea sprouts
• 1 head butter lettuce washed and torn into 1” square pieces
• 1 head radicchio washed and torn into 1” square pieces
• 1 ½ cups field greens
• 18 thin slices of red onion
• ¼ cup fresh pomegranate seeds
• 1 tablespoon lemon zest
• 18-20 pieces of whole Italian parsley leaves torn off the stem
• ¼ teaspoon GC Napa Valley Organic Lavender Sea Salt
• ¼ teaspoon GC Napa Valley Tellicherry Pepper
• ½ cup Estate Myer Lemon Olive Oil Vinaigrette

TO PREPARE

1. Thoroughly rinse all lettuce
2. Seed a fresh pomegranate
3. Arrange each type of lettuce on each plate, placing it in separate piles, side-by side
4. Top with a few pieces of torn Italian parsley
5. Place 3 thin slices of red onion on top of lettuce
6. Sprinkle a teaspoon of pomegranate seeds over top of lettuce composition
7. Drizzle Estate Myer Lemon Olive Oil Vinaigrette over the lettuce

TO SERVE