Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Pomegranate juice

  2. 1 teaspoon 5ml Grated orange zest

  3. 1/4 cup 59ml Red wine vinegar

  4. 2 Shallots - minced

  5. 1 teaspoon 5ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1 tablespoon 15ml Dijon mustard

  8. 1/2 cup 118ml Extra-virgin olive oil

  9. 3 Oranges - peeled, segmented

  10. 1 Red onion - thinly sliced (small)

  11. 8 oz 227g Goat cheese - cut crosswise Into 6 slices 6 Thin slices prosciutto

  12. 1 Radicchio head - rinsed, patted dry, (large) And torn bite sized pieces

  13. 1 Arugula or watercress - rinsed, patted dry, And cut bite sized pieces

  14. 6 Bibb lettuce leaves - rinsed, patted dry (large)

  15. 1 Belgian endive head - stem removed, And cut crosswise into thin shreds Pomegranate seeds - as garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisk thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside. Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat. In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately. This recipe yields 6 servings.


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