Rockport Salad with Pomegranate Vinaigrette

 

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• Cooking and Prep: 10 m
• Serves: 4
• Contains:

This refreshing summer salad hits all the right notes. We love the way this over-the-top honey-pomegranate vinaigrette plays off the fruit and cheese in the salad.  Watch the accompanying video to learn 3 more amazing uses for pomegranate juice.

 

Adapted from the Rockport Salad from the cookbook I wrote with Leah Schapira, Secret Restaurant Recipes.

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Ingredients (13)

Salad Ingredients

• 6 ounces mixed greens

• 1 pear, cut into 1/2-inch cubes

• 3/4 cup red grapes, halved

• 1/2 cup Gefen Sweetened Dried Cranberries

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  Gefen Sweetened Dried Cranberries

• 1/2 cup pistachios

• 3 ounces goat cheese, crumbled

Pomegranate Vinaigrette

• 1/4 cup Heaven & Earth Pomegranate Juice

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  Heaven & Earth Pomegranate Juice

• 2 tablespoons distilled vinegar

• 2 tablespoons Gefen Honey

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  Gefen Pure Honey

• 1/2 teaspoon lemon juice

• 1/2 teaspoon Tuscanini Coarse Sea Salt or kosher salt

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  Tuscanini Coarse Sea Salt

• 1/8 teaspoon ground Gefen Black Pepper

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  Gefen Black Peppercorns Spice Grinder

• 3 tablespoons extra-virgin olive oil

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Start Cooking

Make the Salad

1. In a mixing bowl, combine greens, pears, grapes, cranberries, and pistachios.

2. Prepare the dressing: In a medium bowl, whisk together all ingredients. Drizzle dressing over salad (you will not need all the dressing) and toss to combine; alternatively you can serve the dressing on the side.

3. Place salad on each plate and top with goat cheese.