Author Notes
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
Ingredients
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1/2 cup
pomegranate molasses
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2 teaspoons
honey
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1 tablespoon
freshly squeezed lemon juice
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1/2 teaspoon
coarsely ground black pepper (optional)
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2 handfuls
baby greens
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1
red or green apple
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4
1-inch cubes blue cheese
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1/4 cup
shelled pistachios or pecans, coarsely chopped
Directions
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Stir together pomegranate molasses, honey, lemon juice and black pepper (if using) in a small bowl.
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Place a handful of baby greens on each of two salad plates.
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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).
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Drizzle pomegranate mixture over salad. Serve immediately.
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