Winter salads tend to rely on contrast, and this one leans into that idea with a mix of crisp greens, cool sweet pears, and small bursts of pomegranate set against the warmth of candied walnuts. Classic brings the elements into a quieter harmony, since its gentle fruit notes soften the sharper edges of fennel while giving the whole bowl a clean lift. The result feels seasonal and elegant without being fussy, something that works as easily for weeknight cooking as it does for a more polished table.
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Winter Green Salad
with Cobram Estate Classic extra virgin olive oil
Serves 4
Ingredients
Ingredients
• 4 cups mixed winter greens (little gem, spinach, frisée)
• 1 ripe pear, thinly sliced
• ½ cup shaved fennel
• ⅓ cup candied walnuts
• ¼ cup pomegranate arils
• 2 ounces soft goat cheese, torn into small pieces
• Cobram Estate Classic extra virgin olive oil
Dressing
• 3 tablespoons Cobram Estate Classic extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and cracked pepper to taste
METHOD
- Whisk Classic, vinegar, mustard, honey, salt, and pepper until emulsified.
- In a large bowl, layer greens, fennel, and pear.
- Spoon the dressing over the greens just until lightly coated.
- Add walnuts and pomegranate, then scatter goat cheese over the top.
- Finish with a delicate drizzle of Classic before serving.
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