Here’s the salad we ate with Rosemary and Shallot Encrusted Venison:

• Mixed greens
• Pomegranate kernels
• Smoked Salmon (made by my boss Jan as Christmas gifts for the staff!  We have to figure out how to do this.)
• Carrot shavings
• Grated Asiago Cheese
• Oil, Balsamic, and Grapefruit juice dressing