Friday, December 7, 2007

Mache with Pomegranite Seeds, Oranges, Toasted Hazelnuts, and Manchego Cheese in a Persimmon-Cinnamon dressing

Salad Ingredients:
1/4 c Toasted Hazelnuts with skin removed, roughly chopped
1 Naval Orange, Segmented
1/2 Pomegranite, De-Seeded
4T manchego cheese, shaved with a vegetable peeler
9 oz mache (usually one bag)

2 Fuyu Persimmons - peeled, seeded, and pureed
3T white wine vinegar
3T extra virgin olive oil (a mild one)
pinch cinnamon
salt, pepper, honey to taste (only if needed)

Place all salad ingredients save manchego cheese and hazelnuts in a bowl. Toss with some of the dressing (to taste) and garnish with cheese and nuts.

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