| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 15 min | 15 min | 30 min |
Servings
4
Ingredients
241
1 cup Pomegranate juice
1/4 cup Red wine vinegar
1 cup Olive Oil
1 tablespoon Honey
1.5 teaspoons Thyme, fresh
3 tablespoons Shallots, finely chopped
1 tablespoon Parsley, finely chopped
TT Salt and Pepper TT= To Taste
Salad
6oz Mesclun greens
1 cup Pomegranate seeds
1 cup Goat cheese, loosely crumbled
1/2 cup Almond slices, toasted
Directions
Vinaigrette method:
Place all ingredients into a bowl and mix thoroughly. It is best if you can let this sit for a few hours for the flavors to marry. This can be made a few days in advance.
Service, Method:
Place mesclun greens into a large bowl and add ¾ C Pomegranate seeds, ¾ C Goat cheese and ¼ C toasted almonds ( We will use the rest later for garnish ) add the desired amount of vinaigrette ( Note: You will not need all of it for this salad ) Gently toss the greens until they are lightly coated with the vinaigrette and the other ingredients are mixed in. Portion the salad on to 4 chilled salad plates. Garnish with remaining pomegranate seeds, cheese and almonds. Serve immediately and enjoy!
