- Organic Bound
This unusual salad features autumn fruits, perfect for the holidays. Pomegranate juice is now widely available in supermarkets, which helps make quick work of the vinaigrette. Fresh pomegranate seeds make a pretty and tasty garnish.
|1/2 cup||pomegranate juice|
|1 teaspoon||finely minced shallot|
|1 tablespoon||champagne vinegar or white wine vinegar|
|2 teaspoons||fresh lemon juice|
|1 tablespoon||extra-virgin olive oil|
|2 tablespoons||walnut oil|
|4 ounces||Earthbound Farm Organic Spring Mix|
|1||Fuyu persimmon or ripe pear (thinly sliced)|
|1/4 cup||toasted or candied walnuts|
|1/3 cup||pomegranate seeds|
Place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium-high heat. Combine the juice reduction, shallot, vinegar, lemon juice, sugar and oils in a small glass jar and shake vigorously to combine. Set aside at room temperature. Shake to mix thoroughly before using.
Just before serving, place the 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.