My salad, the same but with orange supremes
(I told you that it was becoming an unhealthy obsession!)
This was SO yummy! A great way to take advantage of the last of the pomegranate crop and can be varied to include whatever strikes your fancy.
Salad with Pomegranate Vinaigrette and Fresh Pomegranate Arils
(makes 4 small servings or 2 large-ish ones)
(adapted from this recipe by Earthbound Farm)
for the dressing:
1/4 cup pomegranate juice
(squeezed from one fresh pomegranate, or you can use Pom or another bottled pomegranate juice)
1 Tbsp finely minced shallot
1 Tbsp white wine vinegar
small squeeze fresh lemon juice (1 teaspoon?)
1/2 tsp sugar
3 Tbsp olive or canola oil or a combination of the two
Whisk together all ingredients EXCEPT the oil. Slowly pour the oil into the vinegar mixture, whisking until thoroughly incorporated.
for the salad:
4 cups baby salad greens
1/2 of a Granny Smith apple, thinly sliced (pear would be good, too)
1/4 cup pecan halves, toasted at 350 degrees for about 3 minutes until fragrant and then cooled thoroughly
(Watch them very carefully so that they don’t burn!)
arils (seeds) removed from one fresh pomegranate (you’ll have some left over)
optional: a few Cara Cara orange supremes
Assemble salad, sprinkling nuts and pomegranate seeds on top. Drizzle with dressing.
This is super flexible: change the nuts, add some cheese, substitute in different fruits, etc.