Technically it's more of a salad with thinly sliced apples, rather than a true carpaccio traditionally made with meat or fish. Honey cuts the tartness of the pomegranate molasses and lemon juice. —ohyoucook
freshly squeezed lemon juice
coarsely ground black pepper (optional)
red or green apple
1-inch cubes blue cheese
shelled pistachios or pecans, coarsely chopped
In This Recipe
Stir together pomegranate molasses, honey, lemon juice and black pepper (if using) in a small bowl.
Place a handful of baby greens on each of two salad plates.
Core apple (do not peel), then thinly slice. Immediately arrange over greens, overlapping slices. Crumble blue cheese over apple slices, then sprinkle with pistachios (or pecans).
Drizzle pomegranate mixture over salad. Serve immediately.