This unusual salad features autumn fruits, perfect for the holidays. Pomegranate juice is now widely available in supermarkets, which helps make quick work of the vinaigrette. Fresh pomegranate seeds make a pretty and tasty garnish.
finely minced shallot
champagne vinegar or white wine vinegar
fresh lemon juice
extra-virgin olive oil
Earthbound Farm Organic Spring Mix
Fuyu persimmon or ripe pear (thinly sliced)
toasted or candied walnuts
Place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium-high heat. Combine the juice reduction, shallot, vinegar, lemon juice, sugar and oils in a small glass jar and shake vigorously to combine. Set aside at room temperature. Shake to mix thoroughly before using.
Just before serving, place the greens in a large bowl and add half of the vinaigrette, tossing to coat the leaves. Taste and add more dressing as desired.
Divide the salad between 4 chilled plates and decoratively arrange slices of persimmons or pears atop the greens. Sprinkle each serving with walnuts and pomegranate seeds, and serve immediately.
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