SHAVED CAULIFLOWER, ARUGULA AND POMEGRANATE SALAD

THIS IS A GREAT WINTER SALAD THAT CAN BE SERVED ALONGSIDE MEATS, FISH OR POULTRY AND THEREFORE MAKES A GREAT ADDITION TO ANYTHING FROM A BRUNCH BUFFET, TO ANY CELEBRATORY MEAL. IF WATERMELON RADISHES ARE HARD TO FIND, USE REGULAR RADISHES OR REPLACE WITH APPLES, CUT INTO STICKS.

Here’s what you need:

1/2 head of large cauliflower or 1 small, trimmed and broken into florets

2 cups arugula (about)

1 (smaller) watermelon radish

1/2 cup (about) pomegranate seeds

1 teaspoon honey

1 1/2 teaspoons Dijon mustard

1/4 cup olive oil

2 to 2 1/2 tablespoons lemon juice (I like it lemony!)

salt and pepper to taste

For the vinaigrette, whisk together lemon juice, mustard and honey. Slowly drizzle in the olive oil, whisking constantly, then season with salt and pepper to your liking (or place it all in a jar, cover and shake until well combined).

Trim cauliflower, brake into florets, then wash and dry.

Slice florets very thinly, either by mandoline or by hand.

Peel (or if you prefer to use unpeeled, wash first) watermelon radish and slice into thin rounds. Stack the slices and cut into sticks.

In a separate bowl, toss arugula with about third of the dressing.

To assemble, place arugula on the bottom of the serving platter, then top with shaved cauliflower and sticks of watermelon radish. Drizzle with the dressing and toss gently. Sprinkle with pomegranate seeds.

Serve straight away.