Lighten Up With a Winter Breakfast Salad
When having people over for brunch I always like to serve something light and refreshing to counter the rich heaviness of the typical brunch fair. This winter breakfast salad does just that.
This is the season for Asian pears and pomegranates so I combined the two in this salad with shaved fennel and baby kale. I whisked together a simple creamy dressing with apple cider vinegar. To save time seed the pomegranate and the shave the fennel the night before, but the Asian pear should be sliced right before serving since it will turn brown. I use a mandolin to shave the fennel and Asian pear, if you don’t have one, slice as thin as possible.
Dressing Ingredients
1/3 C mayonnaise
1 t Mendocino mustard
1 T apple cider vinegar
1/4 t sea salt
1/4 t onion powder
freshly ground pepper
Salad Ingredients
5 oz. baby kale
1 small fennel bulb, shaved
1 Asian pear, shaved
1/4 C pomegranate seeds
Dressing Instructions
In a small bowl whisk together the mayonnaise, mustard, apple cider vinegar, onion powder, salt, and pepper, and set aside.
Salad Instructions
Place the baby kale in a medium bowl and add enough dressing to lightly coat the kale, you may not need all the dressing you made. Store the rest for another use.
Place the kale in a serving dish and garnish with the shaved fennel, Asian pear, and pomegranate seeds. Drizzle a little dressing over the top and serve.
Serves 4
