Jewel salad

8 Servings

Ingredients

QuantityIngredient
3Pomegranates; seeded, about 3 cups
3Persimmons; finely chopped
cupFinely Chopped Prunes; About 30 Prunes
9Clementines; Finely Chopped, Peeled And Sectioned
3Granny Smith Apples; Peeled And Chopped
3largesBulbs fennel; finely chopped
3largesStalks celery; finely chopped
3Heads Radicchio; Halved, Thinly Sliced
4tablespoonsOlive oil
1tablespoonFreshly squeezed lemon juice
teaspoonDijon mustard
1tablespoonFreshly squeezed orange juice
Salt and freshly ground pepper
2Pinches sugar
2tablespoonsSherry vinegar
1tablespoonCanola oil
½cupStilton cheese; crumbled
½cupWalnuts; coarsely chopped

Directions

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