- 1 10-oz. bag mesclun salad mix
- 1 cup pomegranate arils
- 2 blood oranges, peeled and sliced
- ½ cup candied pistachios, crushed
- juice of 2 blood oranges
- 2 tablespoons plum wine vinegar
- 2 tablespoons honey
- ¼ teaspoon fine salt
- 2 tablespoons extra-virgin olive oil
Prepare Topping and Dressing
To make candied pistachios stir 3 tablespoons sugar, 1 tablespoon water,
and a pinch of salt in a bowl. Add ½ cup shelled pistachios and stir to
coat. Spread on a baking sheet and bake 8 minutes till nuts are crispy.
Mix together all dressing ingredients. It should yield about 1 cup of dressing.
This salad looks great on a wide plate with the salad layered on the
bottom, pomegranate arils and pistachios sprinkled on top and the blood
orange slices placed before serving. Drizzle the dressing in a zig zag
across the dish.
Tip: You can also do this with individual plates of salad on a smaller scale.
By Chaia Frishman/kosher.com