Jewel salad

Yield: 8 Servings

Measure Ingredient
3 Pomegranates; seeded, about 3 cups
3 Persimmons; finely chopped
1½ cup Finely Chopped Prunes; About 30 Prunes
9 Clementines; Finely Chopped, Peeled And Sectioned
3 Granny Smith Apples; Peeled And Chopped
3 larges Bulbs fennel; finely chopped
3 larges Stalks celery; finely chopped
3 Heads Radicchio; Halved, Thinly Sliced
4 tablespoons Olive oil
1 tablespoon Freshly squeezed lemon juice
1½ teaspoon Dijon mustard
1 tablespoon Freshly squeezed orange juice
Salt and freshly ground pepper
2 Pinches sugar
2 tablespoons Sherry vinegar
1 tablespoon Canola oil
½ cup Stilton cheese; crumbled
½ cup Walnuts; coarsely chopped

1. Place each variety of chopped fruit and vegetables in a separate bowl.

In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.

2. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, ½ teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio.

Toss dressing with each vegetable, keeping separate.

3. Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.

Scanned and fomratted by Carole Walberg from Martha Stewart's Home Page Recipe by: Martha Stewart's Home Page Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg <walbergr@...> on Dec 17, 1997

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