The Daily Morsel

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

Ingredients

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)

Process

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.

Tags: chevre, goat cheese, greens, mixed, pistachios, pomegranate, pomegranate seeds, Salad

This entry was posted on Wednesday, October 27th, 2010 at 6:00 am and is filed under Appetizers, Entrees, Recipes, Salads, Sides, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.