Pomegranate Balsamic – Cilantro and Roasted Onion Olive Oil Warm Winter Wilted Greens

Ingredients

1/4 cup honey
1/2 cup Coronado Taste of Oils Pomegranate Balsamic
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
1/2 cup Coronado Taste of Oils Cilantro and Roasted Onion Olive Oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Directions:

Cook honey and Coronado Taste of Oils Pomegranate Balsamic together over medium-high heat in a large saute pan, about 5 minutes.

Toast walnuts in a small skillet; set aside to cool.
Pile greens on a platter. Stir mustard into balsamic-honey dressing, then
whisk in about 1/2 cup Coronado Taste of Oils Cilantro and Roasted Onion Olive Oil; pour over greens.
Season greens with salt and pepper and garnish with walnuts, pomegranate
seeds, shavings of Parmesan, and shallots.