Recipe courtesy of Cindy Finkle
Pomegranate and Bitter Green Salad
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 705
- Total Fat
- 48
- Saturated Fat
- 7
- Carbohydrates
- 63
- Dietary Fiber
- 14
- Sugar
- 42
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1198
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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.