Dish of the Week: Spinach Pomegranate Salad

By November 18, 2010Uncategorized

1/2 cup pomegranate juice

1 tablespoon lemon juice

2 teaspoons hazelnut oil or olive oil

1/4 teaspoon kosher salt

1/4 teaspoon minced fresh thyme leaves

1/8 teaspoon freshly ground black pepper

1 bunch spinach, washed, stems removed

1/2 cup pomegranate seeds*

1/2 cup chopped toasted hazelnuts

1 firm-ripe pear

In a small saucepan, boil pomegranate juice until reduced to 1/4 C, 5-6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among plates. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.   *Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith. Adapted from Sunset, Oct 2009.


Author Terra

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