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Holiday Salad

Courses: Salads
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlPomegranate juice
1 teaspoon 5mlGrated orange zest
1/4 cup 59mlRed wine vinegar
2   Shallots - minced
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 tablespoon 15mlDijon mustard
1/2 cup 118mlExtra-virgin olive oil
3   Oranges - peeled, segmented
1   Red onion - thinly sliced (small)
8 oz 227gGoat cheese - cut crosswise
  Into 6 slices
6   Thin slices prosciutto
1   Radicchio head - rinsed, patted dry, (large)
  And torn bite sized pieces
1   Arugula or watercress - rinsed, patted dry,
  And cut bite sized pieces
6   Bibb lettuce leaves - rinsed, patted dry (large)
1   Belgian endive head - stem removed,
  And cut crosswise into thin shreds
  Pomegranate seeds - as garnish

Recipe Instructions

In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisk thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.

Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.

In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

This recipe yields 6 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-SP26) - from the TV FOOD - NETWORK


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