Although I am not a vegetarian, I was for many years when I was a student. We have a great vegetarian following at Cuvee at The Greenporter Hotel and also try to make vegetable dishes light yet satisfying. This salad is perfect for a dinner party or holiday gathering with it’s bright colors. It could be served with grilled meat (lamb especially) or also with empanadas or a side dish of cous cous. Serve with fruit-filled Sangria with your favorite table wine.
Serves up to 10
1 lb of mesclun greens
2 cored and thinly sliced granny smith apples
3 large roasted, peeled and sliced red beets
5 small roated, peeled and sliced golden beets
1/4 cup of toasted pine nuts aka pignoli nuts or pumpkin seeds to garnish top of salad
The seeds of 1/4 cup of pomegranate seeds for garnish on top
The Honey-Pomegranate vinaigrette
1/2 cup of sherry vinager
1 tablespoon of pomegranate syrup (available at specialty shops like Kalustyans in Manhattan or International Foods in Roslyn Heights)
3/4 cup of EVOO
2 tablespoons of pomegranate syrup
1 tablespoon of honey
kosher salt and fresh ground pepper
Whisk all ingredients except for the olive oil in a bowl. Then drizzle in the olive oil little by little until it appears creamy (emulsified). Add salt and pepper to taste. Note* do not dress your salad until serving time as the vinager will wilt your fresh greens.
For more holiday recipes, check out Patch.com and select the North Fork edition.