Winter Chicory Salad with Pomegranates, Chevre and Date and Walnut Vinaigrette
Ingredients
- to taste Salt and pepper
- ¼ cup Bahri dates
- ½ cup Pomegranate seeds
- ¼ cup neutral oil (grapeseed, canola, avocado)
- ¼ cup extra-virgin olive oil
- ¼ cup Sherry vinegar
- to taste Chèvre
- ¼ cup toasted walnuts
- ⅛ cup Honey
- Winter chicories
- Juice and zest
Instructions
- I use Bahri dates in this recipe because they are intensely sweet and purée easily in a food processor. Separately, process the walnuts in a food processor until ground, but not pulverized. Place the puréed dates and walnuts into a mortar, then add both oils, sherry vinegar, honey, orange juice and zest, salt and pepper and grind together with a pestle until well mixed. Taste, adding more salt and pepper as desired. Store in the refrigerator until ready to use—it will keep for at least a couple of weeks.
Notes
TO SERVE
Toss the washed and dried chicory leaves with the vinaigrette until well coated, then place on individual serving plates or into bowls. Sprinkle with pomegranate seeds and dot with teaspoonsful of chèvre.
