Radicchio Fennel and Pomegranate Salad

Ingredients

Croutons

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter, melted

• ½ garlic clove, finely grated

• 4 cups ½–¾-inch pieces country-style bread

Dressing

• ½ cup olive oil

• 3 tablespoons white wine vinegar

• 1 tablespoon Dijon mustard

• ½ garlic clove, grated

Candied Nuts

• ½ lb of Walnuts or Pecans

• 2 tablespoon white sugar

• 2 tablespoon butter

• 2 tablespoon orange juice

• ½ teaspoon salt

• ½ teaspoon cinnamon

• Dash of cayenne pepper (optional)

Salad

• ½ cup pomegranate seeds

• 1 head radicchio, leaves coarsely torn

• 1 large head fennel, very thinly sliced

• 8 cups torn lettuce leaves or spring mix salad

• Salt & Pepper

Instructions

Croutons

Preheat oven to 350°. Mix oil, butter, and garlic in a small bowl. Place bread pieces on a baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread. Season with salt and pepper to taste.  Bake, tossing occasionally, until croutons are golden brown, 20–22 minutes. Let cool.

Candied Nuts

Put rack on center at 250°. Cover baking sheet with foil. Mix ingredients until nuts are coated. Spread a single layer on baking sheet and bake for 1 hour stirring every 15 minutes. Once done let cool.

Dressing

Whisk together vinegar, mustard, & garlic and let sit for 5 minutes. Stir in olive oil and salt & pepper to taste.

Assemble Salad

Toss radicchio, lettuce/ spring mix in a large bowel to combine. Top with croutons, candied nuts, and fennel & pomegranate seeds. Drizzle dressing over and toss to coat. Serve & enjoy

Notes

Do Ahead: Croutons and candied nuts can be made up to 1 day ahead. Store in separate airtight containers at room temperature. Olive oil 1 day ahead and store in refrigerator.