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Blood Orange Vinaigrette and Winter Salad8 Servings Silverado Cooking School |
| • | 8 cups arugula |
| • | 2 cups pecans |
| • | 1 persimmon, cut in half and thinly sliced |
| • | 1 pomegranate, seeded |
| • | 40 oz. chevre, cold |
| • | Blood Orange Vinaigrette* |
| Method: | |
| 1. | Preheat the oven to 350°F. Lay pecans on a sheet pan and bake until the pecans are lightly browned. Remove from oven and let cool. |
| 2. | Fill a medium bowl with water. Cut the pomegranate in half and then into quarters. Over the bowl of water hit the pomegranate, skin side up with a heavy spoon or other utensil. Let the seeds fall through your fingers. Drain and thoroughly dry the seeds. |
| 3. | Dress the greens in the vinaigrette. Put a handful of greens on each plate. Sprinkle some pomegranate seeds over the greens. Arrange the persimmon slices and pecans around the outsides of the salad. |
| 4. | Use a fork to scrape the goat cheese. This will crumble the goat cheese. Serve immediately. |
| *For the Blood Orange Vinaigrette: | |
| • | 1/4 cup The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1 tbsp. shallots, finely chopped |
| • | 1 tsp. dijon mustard |
| • | 1 tsp. honey, optional |
| • | 1 1/2 tbsp. sherry vinegar |
| • | 1/4 tsp. salt |
| • | 1/4 tsp. pepper |
| • | 3/4 cup grapeseed oil, or extra virgin olive oil |
| Method for the Blood Orange Vinaigrette: | |
| 1. | In a canning jar or small bowl, mix together the puree, shallots, mustard, honey, vinegar, salt, pepper and shake. Let stand for at least 10 minutes or up to 24 hours. Add about 3/4 of the oil. Shake to mix well. |