Blood Orange, Endive And Pomegranate Salad With Marsala D
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Blood Orange, Endive And Pomegranate Salad With Marsala D
  Orange    Salad  
Last updated 6/12/2012 1:09:15 AM. Recipe ID 36121. Report a problem with this recipe.
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      Title: Blood orange, endive and pomegranate salad with marsala d
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1    Peeled shallot, minced
    1/4 c  Marsala wine
    1/4 c  Freshly squeezed orange
           -juice
    1/2 ts Dijon-style mustard
    1/2 c  Extra virgin olive oil
           Salt and freshly ground
           -black pepper
           Red wine vinegar
      1    Head endive,, separated into
           -leave
      2 oz Tender mild greens, washed
           -and dried
      2    Blood oranges, (use regular
           -oranges if blo
      2 tb Pomegranate seeds
      4    Very thin slices red onion,
           -soaked in cold
 
  Combine the shallot with the Marsala and orange juice in a
  non-reactive pan. Reduce to a glaze. Add the mustard. Whisk in the
  olive oil in a slow steady stream. Season with salt and pepper and a
  teaspoon or so of vinegar. Toss the endive leaves and greens in a
  bowl with half the dressing. Arrange on 4 chilled plates. Toss the
  oranges and pomegranate seeds in a bowl with the remaining dressing
  and add to the plates. Drain the onion slices and pat dry. Toss in
  the bowl with any remaining dressing. Garnish the salad with onions
  and serve immediately. Yield: 4 servings 




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Recipe ID 36121 (Apr 03, 2005)

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