Tender Greens Salad Recipe
citrus, roasted pecans, spiced chevre, pomegranate vinaigrette
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Ingredients
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Salad
Spiced chèvre
Pomegranate Vinaigrette
Finishing
Method
Salad
- 1
Prepare greens and citrus
Wash and dry the mixed tender greens thoroughly; place in a large salad bowl and chill briefly if desired. Using a sharp knife, remove the peel and pith from the orange, then slice into 1/4-inch rounds or segment (supreme) the orange. Reserve any juices that collect and add to the vinaigrette if desired.
- 2
Scatter pomegranate arils over the greens and set aside until dressing is ready.
- 3
Roughly chop roasted pecans if not already chopped. They will be added just before serving so they stay crunchy.
Spiced chèvre
- 4
Season and form
In a small bowl, crumble the chèvre. Stir in honey, smoked paprika, ground cumin, black pepper, and salt until evenly combined. Drizzle the teaspoon of olive oil and mix to a creamy, spreadable consistency. If desired, form into 4 small quenelles or 6 smaller rounds using two spoons, or leave as crumbles.
- 5
If you prefer a slightly warm chèvre: heat a small nonstick skillet over low heat, warm the formed chèvre for 30–45 seconds per side until just softened but not melted; remove immediately.
Pomegranate Vinaigrette
- 6
Make the vinaigrette
In a small bowl or jar, combine pomegranate juice, red wine vinegar, Dijon mustard, and honey or maple syrup. Whisk (or shake) to combine. Slowly stream in the 3 tablespoons of extra-virgin olive oil while whisking continuously until the vinaigrette emulsifies and thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust sweetness, acidity, or salt as needed. If you reserved any orange juice from segmenting, whisk in up to 1 tablespoon to brighten the dressing.
Assembly & finishing
- 7
Dress and assemble salad
Drizzle about half of the vinaigrette over the greens and gently toss until evenly coated (add more dressing to taste, but avoid saturating). Arrange orange slices or segments over the greens, sprinkle pomegranate arils and chopped roasted pecans evenly.
- 8
Distribute the spiced chèvre on top in small dollops or crumbles. Garnish with toasted sesame seeds or microgreens if using.
- 9
Serve immediately so the greens stay tender and pecans remain crunchy.