Author Notes
A lovely and elegant salad, with sweet and tart flavors to complement the earthy flavors of Thanksgiving dinner. —LazizaBites
Ingredients
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1 tablespoon
rice vinegar
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1 tablespoon
balsamic vinegar
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1 tablespoon
fresh lemon juice
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1 tablespoon
orange juice
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1/2 cup
olive oil
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3 tablespoons
minced shallots
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1/4 cup
fresh pomegranate seeds
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Pinch
freshly ground pepper
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1/4 teaspoon
sea salt
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8 ounces
organic spring mix, (or any salad of your choice)
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sea salt and freshly ground pepper (to sprinkle over salad)
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4
figs, quartered
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4
campari tomatoes, quartered
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Handful
walnuts (optional)
Directions
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Mix the 2 vinegars, lemon juice, orange juice, olive oil, shallots, pomegranate seeds, pepper and salt together, until well combined.
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Place your salad in a large shallow serving dish. Sprinkle with a bit of sea salt and freshly ground pepper. Scatter the figs, tomatoes and walnuts over the salad.
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Check the vinaigrette for taste - you may need to add more lemon juice, salt and pepper according to your taste.
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Give the vinaigrette a stir before dressing the salad, and dress immediately before serving.
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