Winter Apple Salad

Bring apple cider vinegar to boil and pour over prepared shallot. Cool to room temperature then add in olive oil. Set aside.

Reserve about ¼ cup of the pomegranate seeds and crush the rest to extract the juice. Pour off the juice into a wide, shallow bowl and place in the microwave. Microwave on high for three minutes, then stir slightly. Juice will be reducing and thickening. Microwave, 30 seconds at a time, checking consistency between each minute until juice is the consistency of maple syrup. Cool.

In a bowl, toss together the apple, reserved pomegranate seeds, celery, and shallots and the apple cider marinade. Add pecans, toss and mound onto a plate. Drizzle with pomegranate reduction and serve.