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Cheddar & Chutney, with Greens and Pomegranate Recipe


  • Mixed greens (arugula, baby Swiss chard, beet greens), blended with other lettuces
  • Pomegranate seeds
  • Toasted walnut halves
  • Olive oil
  • Pomegranate juice (extract from fruit using a juice reamer, or use bottled)
  • Kosher salt and pepper, to taste
  • Homemade apple chutney, at room temp.
  • Sharp aged local cheddar, at room temp., cut into thick slices


  1. Whisk together a small amount of olive oil with pomegranate juices (equal parts) and salt and pepper until emulsified.
  2. Toss with the mixed greens, pomegranate seeds and toasted walnuts.
  3. Serve salad on individual plates alongside slices of cheddar cheese topped with apple chutney.
  4. Enjoy!