HOLIDAY WREATH SALAD

HOLIDAY WREATH SALAD image

Yield 4 people

Number Of Ingredients 20

POMEGRANATE DRESSING
6 tablespoons fresh or bottled pomegranate juice
2 tablespoons raspberry white-wine vinegar
1 tablespoon coarsely chopped shallots
1 tablespoon honey
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
SALAD
1/2 head romaine lettuce, cut into bite-sized pieces
1/2 head red leaf lettuce, torn into bite-sized pieces
1/2 pound smoked chicken or turkey breast, cut into bite-sized pieces
1 Granny Smith apple, diced
1/4 cup dried, sweetened cranberries or dried cherries
4 ounces blue cheese, preferably Rogue Creamery Oregon Blue or Oregonzola, crumbled
1/2 cup hazelnuts, toasted and chopped
1 small red bell pepper, finely diced
2 tablespoons fresh pomegranate seeds, optional
Red cherry tomatoes, for garnish
Fresh rosemary sprigs, for garnish

Steps:

1. To make the salad dressing: Place the pomegranate juice, raspberry vinegar, shallots and honey in a food processor or blender. Pulse with two or three short bursts until the shallot is finely chopped. 2. While the machine is running, slowly drizzle in the olive oil until the dressing becomes thick and smooth (emulsified). Season to taste with salt and pepper. 3. In a large mixing bowl, gently mix the lettuces with the chicken, apples and cranberries. Toss gently with the desired amount of dressing (there will be leftover dressing for another use). 4. Place a small glass in the center of a large dinner plate. Carefully place the salad around the glass in the shape of a wreath, stacking it as high as possible, while keeping the glass directly in the center. Use your hand to compact the salad into a more uniform ring shape, if needed. 5. Sprinkle the top of the salad evenly with the cheese, hazelnuts, red pepper and pomegranate seeds. 6. Carefully remove the glass, keeping the center free of salad. Garnish with the tomatoes and rosemary sprigs and serve immediately. Cook's hint: Cranberry juice can be substituted for the pom