Created By: Chef Keith Snow
A simple recipe that features delightful French blue cheese and pomegranate seeds that goes perfect with crunchy romaine lettuce. In this video, Chef Keith Snow demonstrates how to make this lovely salad.
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1 ounces Valdeon blue cheese (or similar)
1/2 cups Daisy sour cream
2 tablespoons organic cream
pinch of salt
pinch of black pepper
1 bunch fresh hearts of romaine
2 tablespoons seeds from a pomegranate
1. Carefully rinse lettuce under cold water then dry with a kitchen towel, arrange on cold plates.
2. In a work bowl add all ingredients except the pomegranate seeds, mix well. Be sure to retain some chunks in the blue cheese dressing.
3. Dress romaine with blue cheese mixture, top with seeds and enjoy on a cold plate.