Pomegranate & Fennel Salad

We eat quite a bit of salad, particularly because produce is so good (and cheap) here. I’m not too keen on plain lettuce salads, so our salads are normally heavy on veg and light on lettuce. I also like mixing sweet and savoury, which means we use a lot of fruit and nuts as well. This salad uses seasonal autumn/winter ingredients. It’s also quite light and the flavors are bright, so it’s a nice balance to something heavier.

Ingredients:

  • one pomegranate, de-seeded
  • one bulb of fennel, trimmed, core removed and thinly sliced
  • 2 mandarins, peeled and sliced thinly
  • a bag of mixed salad greens (bitter greens like escarole, arugula, radicchio work best)
  • 20 grams of shelled pistachios, crushed lightly
  • 100 grams soft goat’s cheese (chèvre), crumbled or cut into 1/2″ chunks
  • 2 TB cold-pressed olive oil
  • 1 tsp grainy mustard
  • 2 TB balsamic vinegar
  • 1 small shallot, minced finely
  • 1/2 tsp each sea salt and ground pepper

Instructions:

In a small bowl, whisk together olive oil, mustard, shallots, balsamic vinegar, salt and pepper until it emulsifies. In a larger bowl, add the lettuce and pour the salad dressing over it, then gently mix the dressing into the lettuce using your hands. You think I’m joking, I’m not. If you use your hands the salad dressing distributes more evenly. Wash your oily hands. Finally, sprinkle the pomegranate seeds (called arils, word of the day!), fennel, mandarin, pistachios and goat’s cheese over the top of the lettuce. The salad is very pretty so don’t toss it until just about to serve.

Servings: Four. 225 calories.

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