Holiday Baby Green Salad with Pomegranate Vinaigrette
Salt Lake City Showroom, Cathie Mooers
This is a beautiful salad, with it’s variety of mixed greens and the bright red dressing. It is a real holiday pleaser, don’t let the pomegranate scare you, the dressing is easy to make. You can make the base for the vinaigrette and prepare everything earlier, and then you will only have to put the components together. It is light and refreshing, what a wonderful way to start a meal. Makes 6 servings.
¾ cup pomegranate juice, boil until reduced to ¼ cup
¼ cup extra virgin olive oil
¼ cup fresh squeezed orange juice
3 tbs balsamic vinegar
½ tsp zested lemon peel
6 cups mixed baby greens
2/4 cups toasted pecan halves
¾ cup crumbled blue cheese
¾ cup seeds from pomegranates
sea salt and fresh ground pepper to taste
Toast the nuts in a small pan, until you can smell the aroma. Cool to the side.
Whisk together the reduced pomegranate juice, orange juice, vinegar, and lemon zest. Slowly pour the olive oil in a thin stream whisking constantly as you go, until thickened. Chill.
Place the greens onto a plate, sprinkle a few pecans on top, sprinkled some of the cheese on top, now drizzle some of the dressing on top, and now lightly sprinkle some of the pomegranates on top. Vaboom, this is a delight to see.
