Blood orange, endive and pomegranate salad with marsala dre
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Peeled shallot, minced | |
| ¼ | cup | Marsala wine |
| ¼ | cup | Freshly squeezed orange juice |
| ½ | teaspoon | Dijon-style mustard |
| ½ | cup | Extra virgin olive oil |
| Salt and freshly ground black pepper | ||
| Red wine vinegar | ||
| 1 | Head endive,, separated into leave | |
| 2 | ounces | Tender mild greens, washed and dried |
| 2 | Blood oranges, (use regular oranges if blo | |
| 2 | tablespoons | Pomegranate seeds |
| 4 | Very thin slices red onion, soaked in cold | |
Directions
Combine the shallot with the Marsala and orange juice in a non-reactive pan. Reduce to a glaze. Add the mustard. Whisk in the olive oil in a slow steady stream. Season with salt and pepper and a teaspoon or so of vinegar.
Toss the endive leaves and greens in a bowl with half the dressing. Arrange on 4 chilled plates. Toss the oranges and pomegranate seeds in a bowl with the remaining dressing and add to the plates. Drain the onion slices and pat dry. Toss in the bowl with any remaining dressing. Garnish the salad with onions and serve immediately. Yield: 4 servings Posted to MC-Recipe Digest V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330 From: "Ed Bauman" <BIRCHCREEK@...> Date: Wed, 11 Dec 96 23:32:50 UT