This is the time of year when the pomegranates ripen and come to market. While I was growing up, my family made a regular annual ceremony of opening the beautiful pomegranates to find them filled with shiny, red, juicy jewels. We shared them among ourselves, appreciating the fruits of our table, gobbling up the seeds, and counting our blessings.
- 1 small cabbage
- 1 Granny Smith apple, julienned
- 2 scallions, sliced
- seeds from approx. half a pomegranate
- 3 Tbsp. olive oil
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- 2 tsp. whole grain mustard (with mustard seeds)
- 1 /2 t. each salt and fresh ground pepper
Slice the cabbage into small shreds. Combine with apple, pomegranate seeds and scallions.
In small bowl, whisk together the oil, vinegar, honey, and mustard. Pour dressing over salad and mix well. Season with salt and pepper and refrigerate 1-2 hours. Serves 7-8.