Pomegranate Apple Walnut Salad
I love my Bon Appétit magazines and this has been adapted from Bon Appétit, January 2012
Servings: 8 serivngs
Ingredients
Salad
- 2 large heads of butter lettuce, cored, washed and torn into pieces
- 1 ½ cups glazed walnuts, the easy way is to buy them already glazed!
- 1 cup pomegranate seeds
- 1 Honeycrisp or Fuji apple
- 1 recipe Honey Shallot Vinaigrette, see below
- ¼ cup loosely packed tarragon leaves
- 2 ounces crumbled Stilton or Maytag blue cheese, about ½ cup
- Sea salt and freshly ground black pepper, if desired
Vinaigrette
- 2 Tablespoons cider vinegar
- 1 Tablespoon honey
- 1 Tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard, We like Sir Kensington's here at Great Eight Friends!
- ⅓ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
Salad
- Place the torn lettuce leaves in a large bowl.
- Core and cut the apples into bite sized chunks OR see *Gr8 Serving Tip.
- To the lettuce add the walnuts, pomegranate seeds and apples, see *Gr8 Serving Tip.
- Start with adding half of the dressing and toss to coat, add more dressing as needed to fully coat the salad.
- Add the tarragon leaves and cheese, toss until the ingredients are well distributed. (I leave the cheese off the salad and pass it in a small bowl if I am serving guests who may not like blue cheese...like my son!)
- Salt and pepper to taste.
Vinaigrette
- In a small bowl whisk together the vinegar, honey, shallot and mustard.
- While whisking, gradually add the oil and whisk until well combined.
- Season to taste with the salt and pepper.
Notes
Gr8 Tip:
You can also put the ingredients into a jar, seal and shake until fully incorporated.Gr8 Serving Tip:
If you are plating the salads individually (for a romantic dinner for two, maybe), slice the apples just before serving and fan them out on the side of the salad. This makes a pretty presentation!Gr8 Do-Ahead Tip:
The dressing can be made up to 3 days in advance. Keep refrigerated in a sealed container. Bring to room temperature when ready to use. Tried this recipe?Mention @Great8Friends or tag #gr8food!