Author Notes
I was struggling to pull together my salad, debating almonds versus walnuts, orange or lemon juice, cheddar or blue...Everything seemed to work once I decided to challenge myself to make a salad using only ingredients found in my fridge and pantry - no shopping allowed! Our navel oranges and Meyer lemons are slowly ripening, and I was given a pomegranate from a neighbor who has a tree. The fruit bowl was full of Pink Lady apples from last Friday's Farmers Market, so I was good to go. —Lizthechef
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Ingredients
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1/2 cup
Marcona almonds
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1 tablespoon
Meyer lemon juice
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3 tablespoons
walnut oil
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1 teaspoon
organic wildflower honey
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1 teaspoon
grated ginger root
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1
large, organic Pink Lady apple
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1/2 cup
freshly squeezed orange juice
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4 ounces
organic arugula
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3 ounces
goat cheese
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1/2 cup
pomegranate seeds
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ground black pepper
Directions
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Heat a small, dry skillet and gently toast the almonds until they become light brown, about 5 minutes. Set aside.
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In a small, deep bowl, whisk together the walnut oil and lemon juice. Whisk in the honey and grated ginger. Set aside.
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Cut and core the apple into quarters. Thinly slice the apple (but do not peel it) and place slices in a shallow bowl. Cover the fruit with the orange juice.
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Add the arugula to a salad bowl. Crumble the goat cheese into the greens. Add the sliced apple, toasted almonds and pomegranate seeds.
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Add the vinaigrette to the salad. Grind black pepper to taste. Toss and serve immediately.
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