From: Chef/owner Nora Pouillon, Restaurant Nora, Washington, DC. Yield: 4 servings. 2 fresh California Avocados*, peeled, pitted, diced 1 pineapple, peeled, cored and thinly sliced on mandoline 1 lemon, finely zested, then juiced 2 Tbsp. mint, chiffonade ¼ cup cashews, toasted, then chopped to taste, salt as needed, pomegranate vinaigrette (recipe follows) Pomegranate Vinaigrette (yields ½ cup): 2 Tbsp. red wine vinegar 1 Tbsp. pomegranate molasses 6 ...
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