Winter Pomegranate Salad

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8 oz Organic salad mix
12 Mejool dates, julienned (length wise 1/4 inch cut)
16 oz pomegranate juice
2T minced shallots
One sprig of thyme or small pinch of dried
1/2 pomegranate, seeded
2-3 oz Broken Shovel goat cheese
1/4 cup Red Wine Vinegar
1/3 neutral oil such as canola, avocado, walnut etc.

1) Reduce red wine vinegar, thyme and shallots sec(till almost evaporated but not dry) in a stainless steel sauce pot then add the pomegranate juice and reduce down so there’s 2 ounces remaining.

2) Remove the thyme and pour into a blender after it’s cooled turn the blender on high & drip the oil in slowly to emulsify. Once you have a third of the oil you can switch to a steady stream so it stays emulsified. This is called a semi permanent emulsion it will stay good in your refrigerator for up to a month.

3) Cut the dates and half remove the pit and slice into seven or eight slices per half lengthwise.

4) Make sure the greens are washed and dried, place them into a large mixing bowl and drizzle with enough vinaigrette to coat add a pinch of SALT and toss lightly making sure the dressing is coated on the leaves of lettuce. This is a good time to taste the salad and correct the amount of dressing that you’re adding. For me this is probably the single most important thing to make sure that it’s properly dressed and tastes good. Finish by sprinkling with goat cheese and dates and pomegranate seeds. Serves 4

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