Guest Author - Sandie Jarrett
This simple salad and vinaigrette looks as elegant as it sounds. If you can find fresh pomegranates, you can use the seeds in place of the dried cranberries.
Makes 4 servings, 1-1/2 cups each
6 cups washed and dried field greens
1/4 cup blue cheese or feta cheese, crumbled
1/4 cup pecans, halves and pieces
1/4 cup fresh pomegranate seeds or dried cranberries
1/2 cup pomegranate balsamic vinegar
1 cup olive oil
1 teaspoon Dijon mustard
To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until combined.
Add the oil in a stream continuously whisking until emulsified. Set aside*.
Right before serving, prepare the salad by adding 1/2 of the greens to a large bowl and gently tossing with just enough dressing to lightly coat. Add the remaining greens and toss. Add additional dressing as necessary to just coat the greens. Add half of the cheese crumbles, the pecan pieces, and the pomegranate seeds (or dried cranberries), reserving the remaining half of each to use as a topping.
How to serve:
Arrange 1/4 of the prepared salad on each of 4 chilled salad plates. Sprinkle with the remaining cheese crumbles, the pecan pieces, and the pomegranate seeds (or dried cranberries). Serve at once.
*If you make the dressing ahead of time, be sure to whisk for a minute or so to recombine the ingredients.
The key to this salad is to avoid over dressing it! Right before serving, put a few tablespoons of the prepared vinaigrette in the bottom of a large bowl. Add the greens and toss lightly to coat. Add more dressing, as necessary, a tablespoon at a time, tossing gently between additions until the greens are just coated.
Always serve a cold salad on chilled salad plates!
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Where to purchase specialty ingredients for this recipe:
Pomegranate Balsamic Vinegar from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet