This is a nice fall/winter salad. The pomegranate seeds are like tiny red jewels dotting the salad, offering bursts of tangy juice with each bite. The salty, savory pistachio nuts pair brilliantly with the sweet, slightly tangy, creamy goat cheese. Serve as a main dish or as a side.
Prep Time: 5-10 minutes
Serves: 2 as a main dish or 4 as a side
10oz. spring mix baby lettuces
¼ cup shelled toasted, salted pistachios
¼ cup pomegranate seeds
2 oz fresh chevre (goat cheese)
1 lemon, juice and zest
White wine vinegar if needed-added to the lemon juice to equal 2 tablespoons
4 tablespoons extra virgin olive oil
2 teaspoons honey, or sugar (or to taste)
Sea salt to taste (or kosher salt)
First zest the lemon in the bottom of a large serving bowl.
Squeeze the lemon juice in the bowl and add the white wine vinegar, and the 2 teaspoons of honey. Whisk the ingredients together. Then, while whisking continuously, slowly drizzle the 4 tablespoons of extra virgin olive oil into the bowl. Season with salt to taste.
Add the ¼ cup of pomegranate seeds and the ¼ cup pistachios to the bowl.
Tear the lettuce into desired size pieces and add the lettuce to the bowl. With clean hands, toss the lettuce, pomegranate seeds, and pistachios with the dressing.
Top the salad with pieces of chevre cheese. Serve immediately.