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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 Pomegranate

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.

Serve immediately.