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Fennel Salad with Citrus, Dates and Goat Cheese

Pairs with Hahn SLH Chardonnay and Winery Selection Blanc de Noir

Serves 4-6 


  • 1 fennel bulb, halved and shaved into thin pieces
  • 2-3 tangerines or clementines, sliced thin
  • 4-6 handfuls of tender greens
  • 1/2 cup crumbled goat cheese
  • 4-5 dates
  • 1/3 cup pomegranate seeds


  • 3 tablespoons orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses
  • 1/4-1/3 cup olive oil


In a small bowl, mix together all dressing ingredients except olive oil. Once combined, slowly whisk in the olive oil. Add salt and pepper to taste.

Prepare all ingredients. On a large platter (or individual plates), arrange greens, then layer all other ingredients and drizzle with dressing. Sprinkle with salt and freshly ground pepper to taste.



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