For the salad (serves 2)
2-3 cups of arugula (I just grab a handful x 3), washed and dried well
5-6 large strawberries, cleaned, hulled and quartered
¼ cup of pomegranate seeds or pomegranate raisins (or craisins / cranberry raisins)
2 oz. goat cheese pinched into small pieces
1 Tablespoon minced shallot
For the pomegranate vinaigrette
2 Tablespoons of pomegranate vinegar
4 Tablespoons of extra virgin olive oil
1 teaspoon of minced shallot
½ teaspoon Dijon mustard
¼ teaspoon agave or honey
small pinch of salt
dash of pepper
Make the dressing first to give it time to come together. Simply combine the ingredients in a small bowl or jar, and whisk together well (or shake). My sister-in-law gave me the pomegranate vinegar and I had been looking for a great way to experiment with it. It’s delicious!
For the salad, please thoroughly dry the arugula after washing. Break out the old salad spinner and give those greens a good whirl. Nobody wants to eat a watery salad! Toss the arugula and shallots together. Make a bed of arugula on a plate, and sprinkle with the strawberries and seeds or craisins. Dot with the goat cheese and lightly dress the salad with the pomegranate vinaigrette. Enjoy!
First published by Judy on April 13, 2014
Arugula & Pomegranate Salad
This might become your favorite salad! The ingredients are light, fresh, and sing of spring and summer. After the v-e-r-y long winter that we had (2015), this spontaneous dish came together in a most refreshing & pleasing way. I'm always happy when my fridge foraging results in something tasty. I served this salad "on the side" of turkey burgers, but you easily could double the ingredients for a lunch- or dinner-sized salad.
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