Salad of Autumn Greens and Pomegranate
I love this salad. Serving this colorful, flavorful salad at a holiday feast (or simple dinner...) just makes things all the more festive!
3/4 cup fresh tangerine juice
1 tablespoon grated tangerine zest
2 tablespoons brown rice syrup
3/4 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon
1 head escarole, rinsed very well, hand-shredded
1 large bunch watercress, rinsed well, stems trimmed
3-4 Belgian endive, halved lengthwise, sliced into thin slivers
2 pomegranates, seeds removed, reserved*
1/2 cup pecan pieces, lightly toasted, coarsely chopped
Place tangerine juice and zest and brown rice syrup in a small saucepan over medium heat. Cook until reduced to 1/4 cup, about 5 minutes. Transfer to a mixing bowl. Whisk in oil, vinegar, salt and cinnamon. Set aside.
Place greens in a mixing bowl and add dressing. Spoon dressing over greens and toss to coat. Transfer salad to a platter and sprinkle with pomegranate seeds and pecan pieces.
Makes 6-8 servings.
Note: To eat or serve a pomegranate, simply split the fruit open and extract the edible seeds, discarding the skin. Slightly tart and delicately sweet pomegranate is a most delicious snack or addition to a salad or oven roasted vegetables.