Autumn Apple Salad with Pomegranate
Vegetarian Times – October 2008
Fuji, ginger Gold, and Pink Lady apples are good choices here because they resist browning.
2 tsp. olive oil
1 large shallot, finely chopped (1/4 cup)
1/4 cup balsamic vinegar
2 Tbs. honey
12 cups mesclun salad mix
3 oz goat cheese, crumbled (1/4 cup)
1 cup pomegranate seeds
1. Heat oil in small skillet over low heat. Add shallot, and saute 4 minutes, or until soft. Remove from heat, and stir in balsamic vinegar and honey. Season with salt and pepper.
2. Combine mesclun mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among six plates. Top with goat cheese, pomegranate seeds, and remaining dressing.
This salad won me over because it had goat cheese and pomegranate, but the Fuji apple I bought for it stole the show, it was yummy.
The magazine also gave a tip on how to remove pomegranate seeds without getting squirted. Slice off the top of the pomegranate, then cut the fruit into quarters. Place one quarter in a large bowl of water, and rub the seeds from the pith with your fingers. Let the seeds sink to the bottom of the bowl, and repeat with remaining quarters. Strain out water — the yield for one pomegranate is about 3/4 cup of seeds. My giant pomegranate yielded over one cup.