Side Pannel
Jewel Salad
Jewel Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Vegetables, Salads, Cheese
Ingredients List
- 3 Pomegranates; seeded, about
- -3 cups
- 3 Persimmons; finely chopped
- 1 1/2 c Finely Chopped Prunes; About
- -30 Prunes
- 9 Clementines; Finely Chopped,
- -Peeled And Sectioned
- 3 Granny Smith Apples; Peeled
- -And Chopped
- 3 lg Bulbs fennel; finely chopped
- 3 lg Stalks celery; finely
- -chopped
- 3 Heads Radicchio; Halved,
- -Thinly Sliced
- 4 tb Olive oil
- 1 tb Freshly squeezed lemon juice
- 1 1/2 ts Dijon mustard
- 1 tb Freshly squeezed orange
- -juice
- Salt and freshly ground
- -pepper
- 2 Pinches sugar
- 2 tb Sherry vinegar
- 1 tb Canola oil
- 1/2 c Stilton cheese; crumbled
- 1/2 c Walnuts; coarsely chopped
Directions
1. Place each variety of chopped fruit and vegetables in a separate bowl.
In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1
teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to
combine. Divide dressing between pomegranates, prunes, clementines, and
apples. Toss dressing with each fruit, keeping separate.
2. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon
olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the
Stilton to combine. Divide dressing between fennel, celery and radicchio.
Toss dressing with each vegetable, keeping separate.
3. Spread a bed of dressed fennel on a large platter. Add additional
layers, alternating ingredients as you wish, and gradually build up the
salad in a vertical mound. Sprinkle with additional pomegranate seeds,
walnuts, and crumbled Stilton, if desired. Serve immediately.
Scanned and fomratted by Carole Walberg from Martha Stewart's Home Page
In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1
teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to
combine. Divide dressing between pomegranates, prunes, clementines, and
apples. Toss dressing with each fruit, keeping separate.
2. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon
olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the
Stilton to combine. Divide dressing between fennel, celery and radicchio.
Toss dressing with each vegetable, keeping separate.
3. Spread a bed of dressed fennel on a large platter. Add additional
layers, alternating ingredients as you wish, and gradually build up the
salad in a vertical mound. Sprinkle with additional pomegranate seeds,
walnuts, and crumbled Stilton, if desired. Serve immediately.
Scanned and fomratted by Carole Walberg from Martha Stewart's Home Page
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