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.