salad - serves 4-6
submitted by sura sevastopoulos
directions
- Slice the hearts of palm in half, lengthwise.
- Finely shred/slice the endive and the radicchio.
- Toss together, gently, with the scallion strips. drizzle with the vino de milo pomegranate port dressing and
marinade, and toss lightly.
- Place on platter or individual plates, and place goat cheese rounds at edges. serve with toasted baguette slices.
Other ideas:
Adding slices of roast duck, chicken or ham makes this salad a meal. Vino de Milo Pomegranate Port Dressing and
Marinade is great drizzled over plain, drained hearts of palm, for a light, elegant vegetable dish,
with most meats.
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