Goat Cheese And Pom-Stuffed Celery - cooking recipe

Ingredients

1/2 cup arils from 1 POM Wonderful Pomegranate
6 large celery stalks, cleaned and trimmed of strings
4 oz. goat cheese, softened to room temperature
4 teaspoons chopped green onion (shoots only)
4 teaspoons chopped capers (optional)

Preparation

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 (1/2) cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Clean six stalks of celery; cut into four pieces each and set aside.

3. Mix together goat cheese, green onion and capers, if desired.

4. Fill each piece of celery with cheese mixture.

5. Divide the arils evenly and press onto the cheese.

6. Serve cold.