An elegant, show-stopper salad perfect for holiday dinners!
INGREDIENTS:
Pomegranate Orange Vinaigrette
2 1/2 cups pomegranate juice
1 1/2 cups orange juice
1 large shallot finely diced
1/2 cup raw, organic honey
1/2 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
1 3/4 cups blended oil (light olive oil blended with vegetable oil)
Freshly ground pepper to taste
Goat Cheese Brûlée
1 lb. goat cheese
4 slices loaf brioche
1/2 cup granulated sugar
Salad
1 ½ lbs. baby greens
16 pieces grapefruit segments
16 pieces orange segments
1/4 cup pomegranate arils, garnish
METHOD:
Pomegranate Orange Vinaigrette
Combine pomegranate juice and orange juice in a small saucepan and reduce over low heat to 3/4 cup.
Lightly sauté the finely diced shallot till translucent and soft.
Add the pomegranate-orange reduction to the sautéd shallot, and let it simmer over low heat for 5 minutes. Remove the reduction from heat, and allow it to cool.
Add the honey, Dijon mustard, and red wine vinegar to the reduction. Slowly whisk in the oil and season to taste.
Unused vinaigrette can be stored in the refrigerator for up to 5 days.
Goat Cheese Brûlée
Beat the goat cheese in an electric mixer until soft. Cut the brioche slices diagonally, and toast lightly. Spread softened goat cheese on toasted brioche triangles, and sprinkle with sugar.
Using a cooking torch, lightly caramelize the sugar to a golden brown. You can also place them under the broiler to get the same effect.
Assemble salad
Toss the baby greens with 1/4 cup of pomegranate vinaigrette. Arrange greens on eight salad plates with citrus segments and fresh pomegranate arils as garnish. Place goat cheese brûlée on top of the salad.
YIELD: Makes 8 servings
SOURCE: Recipe courtesy of Pomegranate.org
