Edible Jewels
Pomegranates add zing to earthy flavors of fall
Pomegranate season reaches its peak in the fall here in California, which leads the country in growing the ancient fruit native to Iran. They’re po...
I encourage you to go to local stores and our county’s farmers’ markets. The farmers there are committed to their chosen livelihood, and many enjoy the community connectedness of meeting, talking with and feeling the love from the people who eat the fruits of the farmers’ labors.
Ingredients
SERVINGS: 4 Serving(s)
- 4 cups organic mixed greens
- ½ cup torn whole basil leaves
- ¼ cup torn whole tarragon leaves
- ¼ cup sliced almonds
- 4 tablespoons pomegranate seeds
- 1 Golden Delicious apple, thinly sliced
- ¼ cup crumbled Gorgonzola
- 6 tablespoons Saffron Vinaigrette
- Sea salt and freshly ground black pepper, to taste
Saffron Vinaigrette
- 1 large pinch saffron (about 1 teaspoon)
- ⅛ cup minced red onion
- 1 teaspoon Dijon mustard
- ½ cup unseasoned rice vinegar
- 1 tablespoon honey, preferably local
- 1 teaspoon sesame oil
- ½ cup olive oil, preferably local
Preparation
Place the first 8 ingredients in a large salad bowl and toss well. Arrange salad mixture in a gentle mound on 4 plates. After plating the salad, there will be some “goods” at the bottom of the bowl. Distribute this equally. Finish with a pinch of salt and pepper.
Saffron Vinaigrette
Place first 5 ingredients in a mixing bowl. Let sit for 10 minutes to infuse the flavor and color.
While the saffron mixture is resting, combine sesame and olive oil in a pourable container, and mix. Whisk oils into saffron mixture. You don’t need to be too careful—this is a dressing you want to break; the colors are amazing.
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