Salads don’t have to disappear from our tables just because the weather cools...they just have to change with the seasons to be at their delicious best, lifting our energy and keeping us refreshed as we move from season to season.
Makes 4-5 servings
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
2-3 Belgian endive, halved lengthwise, sliced into thin slivers
2 pomegranates, arils (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 arils and pecan pieces.
Cook’s Tip: To eat or serve a pomegranate, simply split the fruit open and extract the edible arils or seeds, discarding the skin. Slightly tart and delicately sweet pomegranate is a most delicious snack or addition to a salad or oven roasted vegetables.