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Recipe courtesy of Cindy Finkle

Show: Food Network Specials

Episode: Food & Romance

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Total:: 50 min
Prep:: 30 min
Cook:: 20 min

Yield:: 2 servings

Ingredients

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

Directions

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.

My Private Notes

Name: Pomegranate and Bitter Green Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 servings
Ingredients: 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

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Pomegranate and Bitter Green Salad

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