Mixed Baby Greens with Pomegranate Vinaigrette
Serves 4
Here's an unusual salad starring autumn fruits that is perfect for the holidays. Pomegranate juice is now widely available in supermarkets, making quick work of the vinaigrette. A fresh pomegranate is needed, however, to provide seeds for a pretty garnish.
Vinaigrette:
1/2 cup pomegranate juice
1 teaspoon finely minced shallot
1 tablespoon champagne vinegar or white wine vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1 tablespoon extra-virgin olive oil
2 tablespoons walnut oil
Salad:
4 ounces Earthbound Farm Organic Mixed Baby Greens
1 Fuyu persimmon or ripe pear, thinly sliced
1/4 cup toasted or candied walnuts
1/3 cup pomegranate seeds
Make the vinaigrette: Place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium-high heat. Combine the juice and the remaining vinaigrette ingredients in a small glass jar and shake vigorously to combine.
Make the salad: Place the mixed greens in a large bowl and add half of the vinaigrette, tossing to coat the leaves. Taste and add more dressing as desired.
Divide the salad between 4 chilled plates and decoratively arrange slices of persimmons or pears atop the greens. Sprinkle each serving with walnuts and pomegranate seeds, and serve immediately.
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