Winter Salad of Russet Apple, Pomegranate, and Pecans

Ingredients

• 1 russet apple, julienne
• 1 pomegranate, seeds removed
• 1 stalk firm celery, julienne
• 1/4 cup pecans, lightly toasted and roughly chopped
• 1 CHRISTOPHER RANCH shallot, julienne
• 2 tablespoons apple cider vinegar
• 2 tablespoons grape seed oil
• Salt and pepper

Directions

1. In a very small saucepan, bring apple cider vinegar to a boil.
2. Pour over julienne shallots and allow to cool to room temperature.
3. Mix in grape seed oil and set aside.
4. Reserve 1/4 cup of the pomegranate seeds and crush the rest to extract the juice; pour the juice into a wide, shallow bowl and place in microwave.
5. Microwave on high for 3 minutes, then scrape down sides with a spatula and stir slightly; juice will reduce and thicken. Microwave, one minute at a time, checking consistency between each minute until juice is consistency of maple syrup.
6. Allow to cool.
7. In a bowl, toss together the apple, reserved pomegranate seeds, celery, and shallots and some of the apple cider marinade. Season with salt and pepper and add more vinaigrette if needed.
8. Add pecans, toss and mound onto a plate.
9. Drizzle with pomegranate reduction and serve.