Ingredients:
For Dressing:
2 Tbsp. Greek yogurt
2 Tbsp. White balsamic vinegar
1 Tbsp. Olive oil
1 Tbsp. Honey
¼ tsp. Basil
pinch salt and pepper
For salad:
250g Snow Pea Tendrils
¼ to ½ cup crumbled Buche de Chevre
¼ cup Walnuts, crumbled
½ cup Pomegranate arils
Directions:
Mix the Snow Pea Tendrils, Walnuts and Pomegranate together. Whisk the ingredients for the dressing together and serve on top of salad
