Chicory, Tangerine, and Pomegranate Salad Recipe

Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside. Combine vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes. Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside. Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed. Add the chicory and tangerine segments and toss well to combine. Top with pomegranate seeds and pickled shallots and serve. Beverage pairing: Cesconi Traminer , Italy. Traminer is a relative of Gewürztraminer, but it doesn’t have as much bitter florality. It does, however, have wonderfully bright acidity, lively citrus flavors, and a hint of green, making it a punchy pairing with this salad.