It’s day 22 and I only have 2 more days of postings for my 24 day Christmas recipe posting marathon. Unfortunately, all of these rich and decadent dishes that I have prepared this month have caught up with me and my scales are screaming, it’s time for just a salad for dinner tonight! But, this is not just any salad. It’s a beautiful, light, healthy, scrumptious dish, perfect for the holidays with its reds and greens and a dish you would be proud to serve your guests. It’s also a dish high in antioxidants and vitamin C so it’s perfect for this time of year when everyone you meet has a cold.
The ingredients for the wonderfully tasty Pomegranate Vinaigrette are: pomegranate juice, olive oil, honey, white wine vinegar, Dijon mustard and salt and pepper. The ingredients for this marvelous salad are goat cheese, flour, pepper, egg whites, Panko, olive oil, navel oranges and baby arugula and baby spinach. Of course, you could substitute any salad greens you have on hand. I also think it would be nice to sprinkle some pomegranate arils or seeds on the top and my husband and I both agree that some roasted pecan pieces would be a great addition too!
So there you have it. Customize it however you think your family or friends would like it, but definitely add this delicious salad to your list of “go-to” recipes.
To begin, bring 1 1/2 cups of pomegranate juice to a boil in a small saucepan over medium-high heat. Reduce the heat to medium and boil for 15-20 minutes or until the juice has reduced to only 1/4 cup.
Transfer to a dish and refrigerate.
In the meantime, put olive oil, honey, white wine vinegar, Dijon mustard and salt and pepper in a mason jar and shake well. Add the cooled pomegranate syrup and shake again. Refrigerate until you are ready to serve it. This dressing is delicious and would be delicious on whatever salad you serve it on. It will be a permanent staple in my refrigerator.
To make the salad, cut the goat cheese logs into 6 equal sections or slices. Put your egg whites in a shallow bowl and add water. Whisk well. Place flour and pepper in another shallow bowl and Panko in a third shallow bowl.
Dredge the goat cheese slices in the flour, then dip in the egg whites, and finally, dredge in the Panko, pressing the crumbs in and making sure it is fully covered. Cover the slices and place in the refrigerator for at least 30 minutes or up to 4 hours.
Cook the goat cheese rounds in 2 Tbsp of olive oil in a large saute pan over medium heat on each side for 2-3 minutes or until lightly browned and crispy. Drain on a paper towel.
Peel and section your oranges.
Place your salad green on a plate and drizzle with the Pomegranate Vinaigrette. Top each salad with the orange sections and some of the goat cheese rounds. Optional, if you have them, top with roasted pecan pieces and pomegranate arils.