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.

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