Pomegranates are great to use during the holidays. They are vibrant in color and leave an impression of sophistication wherever you use them. Using the seeds in this salad gives a surprising pop of freshness. You will find all areas of your palate satisfied with the variety of flavors in this holiday salad.
2 tablespoons pomegranate juice 2 tablespoons Fustini’s Pomegranate Balsamic Vinegar 1 teaspoon Dijon mustard 1 teaspoon Great Lakes Bee Co. honey Salt and pepper 2-3 tablespoons Fustini’s Mild Mono Cultivar EVOO
Whisk together juice, vinegar, mustard, honey, salt and pepper. While whisking, slowly add EVOO to emulsify. Use immediately.
2 cups baby spinach 1 cup orange supreme 1 cup Honey Roasted Pecans – see below ½ cup sliced red onion ½ cup goat cheese ¼ cup pomegranate seeds Fresh ground black pepper
Divide spinach between service plates. Garnish with orange, pecans, red onion, goat cheese and pomegranate seeds. Use fresh ground black pepper and vinaigrette on the side.
Honey Roasted Pecans
2 cups pecan halves – toasted ¼ cup Great Lakes Bee Co. honey Pinch salt
Preheat oven to 350 F. Line a sheet pan with parchment. Place honey in pot and bring to simmer over low heat. Once simmering, add pecans and stir well. Spread pecans onto prepared baking sheet in single layer. Bake for a total of 8 minutes, stirring after each 2-minute interval. If after 8 minutes the pecans still seem wet, continue cooking in 1-minute intervals, stirring each time, until pecans are dry and lightly browned. Remove from oven and let cool to room temperature. Serves 4.