Blue Cheese, Pear, Pecan Nut & Pomegranate Salad
Want to spice up your daily salad a bit? With these delicious , more-ish ingredients, your fresh, healthy lunch will never again be boring! Fill up on crunchy salad leaves, creamy cheese, nuts and fresh pears, and drizzled with freshly prepared cranberry and pomegranate vinaigrette. This combination is perfect whether you are enjoying it yourself or preparing for friends and family. This recipe was extracted from Proe die Klein-Karoo recipe book.
- 400g butter lettuce leaves
- 1 cup fresh herbs, such as rocket or coriander
- 1 cup finely cut baby spinach
- 1 cup watercress
- 12 dried figs, cut in pieces and soaked in port
- 4 ripe, soft pears, cut in pieces
- 125g blue cheese, crumbled
- 1/2 cup pecan nuts, finely chopped
- 10 strips prosciutto or parma ham (optional)
- 1 tbsp sunflower seeds, roasted
- 1 tbsp pine nuts, roasted
- 1 tbsp sesame seeds, roasted
- 2 tbsp mint leaves, chopped
- Balsamic vinegar
- salt and freshly ground pepper
- 3/4 cup pomegranate juice
- xylitol oe maltilol
- 2 tbsp dried cranberries
- 2 tsp gelatin powder
- 1/4 cup olive oil
- 2 tbsp Greek yogurt
- fresh mint leaves, finely chopped
Method of preparation
1. To prepare the cranberry vinaigrette, heat up the pomegranate juice, maltilol and cranberries in a small saucepan, stir well and bring it to boiling point.
2. Mix the gelatin with a bit of the hot mixture in order to dissolve. Blend it with the cranberry sauce and place in the fridge to thicken a bit. Mix it with the olive oil, yogurt and fresh mint leaves.
3. While the mixture cools, stack the butter lettuce leaves on a serving plate. Arrange the herbs, spinach, watercress, figs, pears, blue cheese, pecan nuts, ham, seeds, nuts and chopped mint.
4. Drizzle with the vinaigrette and sprinkle with salt and pepper before serving.
Want to know more?
Whether you eat it, drink it or treat your skin to it’s oil, pomegranate fruit is claiming its place on your local anti-aging shelf.
The pomegranate (punica granatum), native to ancient Persia, has been valued for centuries as a medicinal plant. Today science has shown this ancient fruit has exceptionally rich applications. Unlike many fruits available, pomegranates have not been hybridized to become sweeter, plumper and seedless. Opening a pomegranate you will find hundreds of tiny juicy seedpods known as arils. These consist of juicy, brilliant-red fruit surrounding tiny, crisp, edible seeds. Thankfully it’s impossible to eat this tasty fruit without chewing on the highly medicinal seeds.