Cabernet Braised Shortribs with Asiago Polenta
Whisk olive oil, lemon juice, vinegar and shallots together in a small bowl. Add salt and pepper to taste. Combine fennel and apple in medium bowl; mix in 2 tablespoons dressing.
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 8 plates. Sprinkle each with walnuts and pomegranate seeds. Serve.
In Your Glass
Doug and I like to move into dinner offering our guests a glass of white wine. With this salad in mind, I like something with brightness and elegance. The salad has a bit of acidity along with a touch of sweetness from the pomegranates. There are many great wines from which to choose. We may select a Chablis, or a Pinot Gris from Alsace, or, of course, Red Shoulder Ranch Chardonnay.