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Author Notes: I created this salad to serve to a group of personal chefs. It's always a challenge cooking for people who cook for a living, but this salad turned out to be wildly popular with my friends. It looks beautiful, and makes a perfect addition to your Thanksgiving table. It contains two ingredients that are worth adding to your pantry if you don't already use them: pomegranate molasses, available where Middle Eastern products are sold, and verjus, which allows you to use an acid in your salad dressing that won't clash with the wine you are serving. If you can't find verjus, you can substitute rice vinegar. - Abra Bennett
- 6 tablespoons walnut oil
- 3 tablespoons pomegranate molasses
- 2 tablespoons white verjus
- 2 cups arugula, torn into small pieces
- 1 cup radicchio, torn into small pieces
- 2 cups mixed baby salad greens
- 2 Fuyu persimmons, sliced
- 2 cups seedless red grapes, halved
- 1 cup pomegranate seeds
- 2/3 cups toasted whole almonds
- 1/2 cup soft goat cheese, crumbled
- Combine the walnut oil, pomegranate molasses, and verjus in a small jar and shake to emulsify.
- Arrange the salad ingredients beautifully, making a bed with the arugula, radicchio, and greens, setting the persimmon slices on top, and scattering the remaining ingredients artistically over all. It's nice to make this salad on individual plates so that your gorgeous arrangement doesn't get ruined when people serve themselves.
- Drizzle the dressing over the salad.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Autumn Salad