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Autumn Salad with Apples and Pomegranates

Ingredients
Serves:
Candied Walnuts
1/2 cup
Walnuts
1 cup
Powdered sugar
2 cup s
Peanut oil for frying nuts
Salad
3
Organic endive, washed, cut julienne
1
Organic baby frisee, washed, trimmed
1/2 pound
Organic baby arugula, washed
1/2 pound
Organic mixed greens,(mesclun mix)
2
Organic Granny Smith apples, peeled and julienned
1/4 pound
Roquefort Cheese
Vinaigrette
2 tablespoon s
balsamic vinegar
1/3 cup
extra virgin olive oil
1/4 cup
Hazelnut oil
1/4 cup
Walnut oil
1 tablespoon
Dijon mustard
1 teaspoon
shallots, chopped
1 teaspoon
Thyme, chopped
Salt and pepper, to taste
  1. In a medium bowl, combine the Dijon mustard, chopped thyme, chopped shallots, balsamic vinegar. Whisk together.
  2. Continue whipped emulsify your oils into the mustard base.
  3. While continuously whisking slowly stream in the oils. It will take about 5 minutes.

Nuts

  1. Toast walnuts in preheated 250 degrees F. oven for 15 minutes until golden brown.
  2. Place a 2 quart saucepan over a medium heat. Add peanut oil, slowly heat to 350 degrees F.
  3. Meanwhile blanch nuts in boiling water for about 1 minute.
  4. Remove and toss with powdered sugar.
  5. Carefully with a slotted spoon drop the coated nuts in the 350 degrees F. oil.
  6. Cook for 30 seconds until crisp and golden. With slotted spoon remove and place on paper towel lined cookie sheet.
  7. Once cooled roughly chop nuts, and reserve.

Assembly

  1. In a large bowl, toss together the endive, frisee, arugula, mixed greens and apples, with prepared balsamic vinegar.
  2. Arrange nuts and the cheese around the inner board of the plate. Place greens at base in center. Crumble Roquefort over the top and place caramelized walnuts on top.
  3. Sprinkle with a few pomegranate seeds.

Arrange nuts and the cheese around the inner board of the plate.  Place greens at base in center.  Crumble Roquefort over the top and place caramelized walnuts on top.

RATING:
fivestar: 
Average: 3 (4 votes)

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