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Saturday, December 15, 2018  Spokane, Washington  Est. May 19, 1883
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Ruby red pomegranate arils provide a bit of tang and a pop of color to this winter salad

This pomegranate salad is on the winter menu at Clover in Spokane’s University District. (Adriana Janovich / The Spokesman-Review)
This pomegranate salad is on the winter menu at Clover in Spokane’s University District. (Adriana Janovich / The Spokesman-Review)

This pomegranate salad, meant to be served as a first course, is on the winter menu at Clover.

Orange offers sweetness and brightness. The ruby red pomegranate arils provide a bit of tang and a pop of color. And the prosciutto-wrapped chevre gives the dish a touch of saltiness and more tang as well as adds a creamy texture to the crunchy greens.

If you need a holiday starter, consider Clover’s small but festive pomegranate salad.

Pomegranate Salad

From Clover

2 tablespoons fresh pomegranate juice

1 teaspoon grated orange zest

1/4 cup red wine vinegar

2 shallots minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 tablespoon Dijon mustard

1/2 cup extra-virgin olive oil

1/2 orange, peeled and segmented

1/4 red onion, thinly sliced

2 ounces chevre, divided

2 pieces Prosciutto di Parma

1 small amount of radicchio

1 small amount of arugula or watercress

1 small amount of Bibb lettuce

1 small amount of Belgian endive

1 small amount of Pomegranate seeds, as garnish

In small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard, and whisk thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the orange segments and sliced onion into 1/4 cup of the dressing and toss to combine and set aside.

Divide chevre in half. Wrap each piece goat cheese with the prosciutto and sauté over medium heat until the ham is crisp, remove from heat and set aside.

In a bowl combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared chevre package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Yield: 2 servings


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