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Side Dish

Signature salad with strawberries and blue cheese

Paul Murphy
Humphrey's Restaurant, San Diego

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3/4 cup pomegranate syrup
2 tbsp. balsamic vinegar
Romaine lettuce, cut in strips
3 oz. Point Reyes Original Blue Cheese, crumbled
1 basket strawberries, stemmed and sliced
1/2 cup shaved carrots


Heat syrup in a saucepan over medium heat and reduce by half. Remove from heat and let cool. Whisk in vinegar. Place enough lettuce for 4 salads in a separate mixing bowl. Add cheese, strawberries, carrots and dressing. Toss all ingredients and season to taste.

Serves 4.

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