Fall Salad with Citrus Dressing

Pair this salad with the last few bottles left of 2023 Weingut Bründlmayer Zweigelt Rosé.

• ½ cup walnuts
• ½ cup shaved pecorino
• 1 minced shallot
• ½ cup chopped dates
• 1 cup clementines, tangerines, or kumquats
• ¼ cup citrus juice
• Olive Oil
• Zest of citrus
• Mint
• Parsley
• 2-3 ripe pears
• ⅓ cup pomegranate seeds
• ¼ cup creme fraiche
• ¼ cup apple cider vinegar
• Shaved brussels sprout
• Arugula
• Edible flowers

[gallery columns="2" size="full" ids="46501,46502"] Shave the brussels sprout or buy pre-shaved brussels sprout and throw into a salad bowl with the arugula, walnuts, and pomegranate seeds. Chop the dates, slice the pear, segment your citrus, and add to the salad bowl. Pluck about a ½ cup each of mint and parsley leaves and throw into salad bowl. Make the dressing by chopping the shallot and whisking together with olive oil, apple cider vinegar, creme fraiche, citrus juice, salt and pepper to taste. Toss everything together in the bowl and then plate onto a platter. Garnish with edible flowers, zest, more pomegranate seeds and any leftover herbs.