- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Medium
4 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
Try this elegant salad as an appetizer to your meal. The unique texture of the topping adds a definite crunch and plays on the role of honey during this Yom Tov.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 and 1/2 cups sugar
3 tablespoons Gefen Corn Syrup
1 tablespoon Gefen Honey
1/4 cup water
2 tablespoons baking soda
1 (16-ounce/450-gram) package romaine lettuce
1 small pear
1/2 cup pomegranate arils
1 small can Gefen Mandarin Oranges
3/4 cup sugar snap peas, thinly sliced
2 tablespoons lime or lemon juice
2 tablespoons Gefen Honey
1 teaspoon poppy seeds
1/2 teaspoon prepared mustard (or to taste)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup oil
Line a baking sheet with parchment paper or foil.
Combine sugar, corn syrup, honey, and cup water in a deep, heavy saucepan. Stir over medium-low flame until sugar dissolves.
Increase the flame to high and bring to a boil. Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber.
Working quickly, add baking soda (mixture will foam dramatically); whisk quickly just to combine.
Immediately pour mixture over prepared sheet (do not spread). Let stand undisturbed until cool, about 20 minutes.
Hit honeycomb candy in several places with the handle of a knife to crack into pieces.
Combine all dressing ingredients, mixing well.
In a large bowl, combine all salad ingredients. Toss gently until thoroughly mixed.
Immediately before serving, pour dressing over salad and toss to coat.
Sprinkle liberally with honeycomb crunch.
Photography: Dan Engongoro
How Would You
Rate this recipe?
Please log in to rate
This didn’t work for us, the honeycomb was too sticky and not like glass, and the dressing didn’t go over big. Sorry!