Perk up your winter blues with this cheery cold plate. This combination strikes just the right notes—earthy to neutral to floral—firm to creamy to juicy—vegetable, fruits, greens. And color! Pretty wi...
- 1/4 pound Arugula
- 1/4 pound Baby Spinach
- Citrus Fruits: 1 grapefruit, 3 tangerines, peeled and cut into slices Avocado, sliced
- 1/2 pound sugar snap peas, (or asparagus spears) blanched and chilled
- 2 ounces gorgonzola cheese, crumbled
- 1 cup pomegranate seeds
- 1 large shallot, roasted
- 3 tablespoons champagne vinegar
- 1 tablespoon honey
- 2 teaspoons fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 12 tablespoons olive oil
- Assemble salad ingredients in a large shallow (rather than deep) bowl–it is easier to compose the salad. Start with a foundation of greens, and then arrange the citrus, avocado, sugar snaps (or asparagus, cut into thirds) Add the gorgonzola crumbles. Finish with a generous spray of pomegranate seeds, which look like pretty jewels on the salad. Cover and chill until ready to serve.
- For the vinaigrette, halve or quarter the roasted shallot and place into the bowl of a food processor fitted with the steel blade. Add the remaining ingredients EXCEPT for the olive oil. Pulse until rough chopped and somewhat combined. Process, adding the olive oil, one tablespoon at a time. Makes one cup.
See more of Nancy's recipes on her blog, Good Food Matters.
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