Pomegranates are such a work of art. Slice one open and the color and composition are so unique and beautiful you almost don’t want to disturb the gem like seeds inside. Almost, but not quite and luckily pomegranates are in season right now. They can be a little tricky to get at but check out my tip for cleaning a pomegranate (click here).

Ingredients:

  • 2 cups dark greens, such as arugala, spinach, mache, etc.
  • 1 cup shredded radicchio
  • 1 cup microgreens, or alfalfa, broccoli or other sprouts
  • 2 Comice pears, or whatever variety you have available
  • 1 cup walnut pieces, lightly pan toasted
  • 1 cup pomegranate seeds
  • 1 small shallot, minced
  • 1 tbsp pomegranate molasses
  • 2 tbsp white balsamic vinegar
  • 1/4 cup EVOO
  • 1 tsp stone ground mustard
  • salt and pepper to taste

Preparation:

  1. Place the greens, radicchio, and micro greens in a bowl to gently toss together. Place one cup of mixed greens onto each serving plate.
  2. Core and slice the pears, arrange the slices in a spiral shape or other pretty design on top of each plate of greens.
  3. Next add 1/4 cup toasted walnuts and 1/4 cup pomegranate seeds to each serving.
  4. Place the EVOO in a small pan or skillet and add the minced shallot. Turn heat to medium and let the oil heat with the shallot to just infuse the flavors, not to saute, about 2-3 minutes.
  5. Remove pan from the heat and whisk in the molasses, white balsamic vinegar and the mustard. Drizzle over each salad plate while still warm.

Nutritional Info:

Makes 6 - 8 servings.

Nutrients per serving:  Calories: 255, Cal. from Fat: 128, Total Fat: 14g, Sat. Fat: 2g, Carbs: 10.5g, Fiber: 2g, Sugars: 7g, Protein: 3g, Sodium: 7.5mg, Chol: 0mg

Notes:

This is a beautiful salad and is perfect for Holiday get togethers and parties.  It serves 6-8 people but can easily be cut in half for a smaller amount of servings.

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