Serves 6-8 as a starter
Time: less than 30 minutes
1 head Bok Choy
1 bulb Fennel, fronds removed
1 bunch Scallions, sliced thin on a bias
1 cup Almonds, sliced and toasted
½ cup Parmesan Cheese. shaved
½ cup This Little Goat went to Southeast Asia Sauce
2 Tbsp Lemon Juice
Thinly slice bok choy, both green leaves and white stems.
Shave fennel on a mandolin, avoiding core.
Remove seeds from pomegranate by slicing in half and then hitting the uncut side with a spoon repeatedly, allowing seeds to fall into a bowl.
Rinse to remove the white pith.
Whisk together Southeast Asia Sauce and lemon juice. Toss everything together, saving about ¼ cup each of pomegranate seeds and almonds. Sprinkle with reserved seeds and nuts.