Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Autumn Greens with Pomegranate-Walnut Vinaigrette

Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Cleaned baby spinach 1

Method

Procedure

Finishing

  1. Place the greens in a work bowl.
  2. Toss with the vinaigrette.

Plating

  1. Mound the greens on a cool 10-in. (25-cm) plate.
  2. Sprinkle with the walnuts and pomegranate seeds.