Fall Pomegranate Salad

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4 as a first course

These sweet and savory flavors are a perfect complement to each other!

FOR THE SALAD:
Mix together 1 head of Romaine lettuce, 2 heads of radicchio and 2 Belgian endives (all cut crosswise into 1/2 inch wide strips).  Place the mixed lettuces on a large platter and top with 1 cup of crumbled blue cheese (Roquefort, gorgonzola, Salem blue, etc.) and the arils from one large pomegranate.  Fan out slices of roasted turkey or chicken breasts along each end of the platter.
Optional:  Can also sprinkle walnut pieces over everything as well.

FOR THE SALAD DRESSING:
Shake together toasted walnut oil (or grapeseed oil) with red wine vinegar, Colman’s dry mustard powder, herbs de Provence and salt.

Buon appetito!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: