Jewel Salad


3 pomegranates seeded
3 persimmons finely chopped
1 1/2 cups finely-chopped prunes
9 clementines peeled, sectioned,
and finely chopped
3 Granny Smith apples peeled, chopped fine
3 lrg fennel bulbs finely chopped
3 lrg celery stalks finely chopped
3 radicchio heads halved, and
thinly sliced
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh orange juice
Freshly-ground black pepper
2 pch sugar
2 tablespoons sherry vinegar
1 tablespoon canola oil
1/2 cup Stilton cheese crumbled
1/2 cup walnuts coarsely chopped


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.
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.
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.




8.0 servings


Sunday, December 13, 2009 - 10:30pm



Related Cooking Videos