Cooking with fresh fruits, vegetables, beans, nuts, seeds and grains. Never any meat!
Monday, January 14, 2013
Salad of Autumn Greens with Pomegranate
3/4 cup fresh tangerine juice
1 tablespoon grated tangerine zest
2 tablespoons brown rice syrup or honey
3/4 cup extra virgin olive oil
2-3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon
1 head escarole, rinsed very well, hand-shredded
1 large bunch watercress, rinsed well, stems trimmed
3-4 Belgian endive, halved lengthwise, sliced into thin slivers
2 pomegranates, seeds removed, reserved*
½ cup pecan pieces, lightly toasted, coarsely chopped
Place tangerine juice and zest and brown rice syrup in a small saucepan over medium heat. Cook until reduced to 1/4 cup, about 5 minutes. Transfer to a mixing bowl. Whisk in oil, vinegar, salt and cinnamon. Set aside.
Place greens in a mixing bowl and add dressing. Spoon dressing over greens and toss to coat. Transfer salad to a platter and sprinkle with pomegranate seeds and pecan pieces. Makes 6-8 servings.