Spinach Pomegranate Salad With Pears and Hazelnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Time: 30 minutes. Both pomegranate juice and seeds go into this salad. Ingredients:
3/4 cup unsweetened pomegranate juice |
1 tablespoon fresh lemon juice |
2 teaspoons roasted hazelnut oil or extra-virgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon minced fresh thyme leaves |
1/8 teaspoon freshly ground black pepper |
5 ounces spinach leaves (about 2 lightly packed qts.) |
3/4 cup finely shredded radicchio (from 1 head) |
1/2 cup pomegranate seeds |
1/2 cup coarsely chopped toasted hazelnuts |
1 large firm-ripe bartlett pear |
Directions:
1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.
2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.
4. *Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.
5. Note: Nutritional analysis is per serving.
|
|