Pomegranate and Bitter Green Salad

Total Time:
50 min
30 min
20 min

2 servings

  • 1/8 cup walnuts
  • 2 to 3 tablespoons sherry
  • 1 tablespoon sugar
  • Approximately 1/4 cup extra virgin olive oil
  • Approximately 1/8 cup balsamic vinegar
  • 1/4 cup Champagne
  • 1 tablespoon Dijon mustard
  • Sea salt
  • 3/4 cup cleaned and chopped endive
  • 3/4 cup cleaned and chopped arugula
  • 1 mango, peeled, pitted and cut into small dice
  • 1 ripe pear, peeled, cored and cut into small dice
  • 1 ripe avocado , sliced
  • Crumbled blue cheese, for garnish
  • Pomegranate seeds from 1/2 pomegranate, for garnish
  • Place the walnuts in a small saute pan with the sherry and sugar. Cook over high in heat, stirring constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool.

  • To make dressing, mix the olive oil, balsamic vinegar, champagne, mustard, and sea salt in a mixing bowl until smooth and creamy.

  • Place the lettuces into the bowl, top with the mango and pear, drizzle with about 1/2 of the dressing, and toss. Then add avocado slices, crumbled pieces of blue cheese, candied walnuts, and pomegranate seeds.

  • Drizzle the remaining dressing and serve immediately.

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