Harvest Salad with Pomegranate Vinaigrette
Presented by Sue Erickson on KARE 11 on November 12, 2011
4 tablespoons pomegranate juice
2 tablespoons sherry wine vinegar
1 tablespoon Lunds and Byerly's Maple Syrup
1 teaspoon Lunds and Byerly's Island Breeze Seasoning
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4teaspoon kosher salt
1/8 teaspoon pepper
6 tablespoons grapeseed or canola oil
2 HoneyCrisp or Braeburn apples, cored, diced
2 (5 ounce) packages mixed spring greens
1 cup shaved aged Gouda cheese
1/2 cup thinly sliced shallots
1 cup roasted, salted pepitas
1 cup pomegranate seeds
In mixing bowl whisk together pomegranate juice, vinegar, syrup, seasoning, lemon juice, Dijon, salt and pepper. Slowly whisk in oil.
Place diced apples in bowl; pour ½ cup vinaigrette over, tossing to coat. Allow to sit for 30 minutes.
Place spring greens in large mixing bowl; pour remaining vinaigrette over, toss to coat.
Arrange tossed greens on 8 salad plates, using slotted spoon divide apples over each salad. Garnish with cheese, shallots, pepitas and pomegranate seeds. Drizzle remaining vinaigrette from apples over each salad.
Amount: 8 servings
To Prepare Ahead: Vinaigrette will keep, tightly covered, in refrigerator for up to 3 days.