It’s not summer yet but you long for some fresh green salad or you’re looking for an easy “gourmet” salad to accompany your pork roast or grilled salmon?
green salad mix from Neversink Farm photos by coco zordan
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Baby-Spinach Salad with Pear, Pomegranate and Parmigiano Cheese
cakeTags
archive arugula baby spinach bosc pear sliced claytonia easy salad for winter etc. etc. (or just baby spinach and arugula) gluten-free holiday salad mizuna opt. black sesame seeds or lemon juice+xvoo+salt parmigiano cheese in scales pomegranate berries totsoi vinaigrette walnuts or pecans in pieces winter saladThe Recipe
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Ingredients
- greens salad mix
totsoi, baby spinach, mizuna, claytonia, arugula,etc. (or just baby spinach and arugula) about 10 oz.
bosc pear sliced 1 small
pomegranate berries 1/2 cup
parmigiano cheese in scales 1/2 cup
walnuts or pecans in pieces 1 or 2 tbs.
opt. black sesame seeds 1 tsp.
- dressing
vinaigrette see recipe
or lemon juice+xvoo+salt
Directions
Wash your salad mix (even if pre-washed the salad will taste better after a rinse). Dry and arrange on a large round dish. Jus before serving add the scales of Parmigiano cheese, the pomegranate berries, nuts, sesame seeds and last the pear slices. Keep the pear whole until ready to serve: a peeled pear oxidizes easily. Dress with a vinaigrette. Here’s the vinaigrette recipe. If you prefer toss the salad with a dressing of extra-vergin olive oil, lemon juice (or vinegar), a bit of sea salt. Keep it simple 🙂
