Jewel Salad
By: Anonymous
Published: Sunday, December 13, 2009 - 10:30pm

Ingredients




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
Salt
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

Preparation

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. 4 Serves 8.