Ingredients
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1/2 tablespoon honey
- 1/4 cup hazelnut oil or extra-virgin olive oil
- 6 cups chopped romaine hearts
- 4 cups sliced red cabbage
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
- 3/4 cup hazelnuts, toasted, husked, coarsely chopped
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled blue cheese (optional)
Directions
- Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
- Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
- Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
