Chef Roy Harland of the Elbow Room shows us how to make a salad that's pretty to look at and good for you!
4 ounces fresh goat cheese, at room temp
½ tsp freshly ground black pepper
2 Tablespoons finely chopped fresh basil
½ cup finely chopped pistachios (toasted-salted nutmeats)
4 cups loosely packed mache greens
½ cup pomegranate seeds
Place the softened goat cheese in a mixing bowl with the pepper and basil. Use a rubber spatula to mix well. Scrape mixture together and using latex gloves, roll into 12 equal-sized balls. Spread the pistachios out on a plate and roll the cheese balls to coat well. Set aside.
In another bowl, toss the greens with about 2 ounces of the Pomegranate vinaigrette and divide the greens among four salad plates. Garnish each salad with 3 of the goat cheese balls, the persimmon slices and a few pomegranate seeds.
Makes enough to dress about 10 salads
8 ounces pomegranate juice
1 small shallot, minced
4 Tablespoons Italian red wine vinegar
2 tsp Dijon mustard
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
Reduce pomegranate juice to syrup consistency and remove from heat. Add the shallots, vinegar and mustard, then add the oil in a thin stream while whisking vigorously. Season with salt and pepper.