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Holiday Salad w/ Pomegranate Dressing




Source of Recipe


Emeril Lagasse






Recipe Introduction


This is an amazing salad - not hard to make, but VERY impressive!!





List of Ingredients



• 2 T. pomegranate juice
  
• 1 t. grated orange zest
  
• 1/4 c. red wine vinegar
  
• 2 shallots, minced
  
• 1 t. salt
  
• 1/2 t. black pepper
  
• 1 T. dijon mustard
  
• 1/2 c. EVOO
  
• 3 oranges, peeled and segmented
  
• 1 small red onion, thinly sliced
  
• 8 oz. goat cheese, cut into 6 wedges
  
• 6 thin slices proscuitto
  
• 1 head radicchio, torn into bite sized pieces
  
• 1 bunch arugula, torn into bite sized pieces
  
• 6 large leave Bibb lettuce, torn into bite sized pieces
  
• 1 head Belgian endive, stem removed and cut crosswise into thin shreds
  
• pomegranate seeds, as garnish
  






Instructions



1. In a small bowl (I used a blender), combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisk thoroughtly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the orange segments and sliced onions into 1/4 c. of the dressing and toss to combine and set aside.
   
2. Wrap each piece of goat cheese in a slice of the proscuitto. Heat a large skillet over medium high heat and sear the cheese/proscuitto packets on all sides (I did this ahead of time and just microwaved them for a few seconds at serving time).
   
3. In a large salad bowl, combine the greens. Add the marinated orange segments and onion and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared cheese packet and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately. (I served from a big salad bowl with the seeds sprinkled over and the cheese packets on a plate on the side).
   






Final Comments


Serves 6.