Name: Rainbow Chopped Salad
Yield: 8 servings
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)

Rainbow Chopped Salad

Ingredients

Method