Pomegranates
Winter Salad with Citrus Vinaigrette
Ingredients
- 6 oz mixed greens
- 1-2 Fuyu Persimmons, peeled (optional) and sliced
- 1-2 tangerines or other citrus, peeled and segmented
- 1/2 cup fresh pomegranate arils (from half a pomegranate)
- 1/2 cup candied pecans
- 2 oz fresh goat cheese, crumbled
- Citrus Vinaigrette
Recipe Notes
Adapted from FoodFanatic.com. 4-6 side servings.
Directions
Divide greens among serving bowls. Top with slices of persimmon and citrus, sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese. Drizzle with dressing, toss gently to combine.
Citrus Vinaigrette — In a small jar with a tightly fitting lid, put half a minced shallot, one and a half tablespoons champagne vinegar, juice from one lemon, about 3/4 cup olive oil, a little lemon or yuzu zest, one tablespoon of fresh thyme leaves, and salt and pepper to taste. Close up the jar and shake it all up.
Mizuna Salad with Kohlrabi and Pomegranate Seeds
Ingredients
- 2 large celery stalks
- 1 medium kohlrabi bulb (~8 oz), trimmed and peeled
- 1 small pomegranate
- 3 1/2 cups mizuna (3 oz) or other tender, bitter salad greens such as arugula or dandelion
- 2 tablespoons champagne vinegar
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
Recipe Notes
Adapted from Martha Stewart Living
Directions
Using a mandoline or sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch wide strips.
Halve the pomegranate and remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.
Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad and serve!
Copyright © 2023 Mariquita Farm. All Right Reserved.