- 8 ounces (about 10 cups) baby spinach
- seeds of 2 pomegranates (about 2 cups)
- 2 apples (preferably Cortland or Lady), peeled, cored, and diced
- 1 small red onion, thinly shaved
- 1 small fennel bulb, thinly shaved
- 1 cup pecan halves, toasted
- 12 ounces fresh goat cheese
- 3 tablespoons pomegranate juice
- 2 tablespoons apple cider
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon light/low sodium Tamari soy sauce
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup canola oil
For pomegranate vinaigrette:
In a small bowl, mix together the pomegranate juice, cider, mustard, garlic, lemon juice, vinegar, thyme, pepper, salt, and soy sauce. In a separate bowl, blend together the olive and canola oils. Pour the blended oil into the juice mixture in a slow stream, whisking constantly. Adjust the seasoning to taste if necessary.
In a large bowl, toss the spinach with the pomegranate seeds, apples, onion, fennel, pecans and vinaigrette. Crumble the goat cheese on top and gently toss again. Serve immediately.
This recipe is courtesy of Chef Frank McClelland, world-class chef and owner of L’Espalier restaurant in Boston. He is one of the nation’s master chefs and was early to embrace the farm-to-table or "locavore" dining philosophy. This recipe is from his cookbook Wine Mondays: Simple Wine Pairings with Seasonal Menus.