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If you’re looking for the perfect starter to a romantic dinner, or simply want to treat yourself to a festive salad robust in color, crunch, and flavor, then this winter salad is the one for you. Pomegranate seeds add beautiful color against the dark green and nutrient-rich spinach. Not to mention, the uniquely tangy-sweet pomegranate is an excellent source of antioxidants. The juicy strips of Bartlett pear provide a sweet balance to the radicchio. The entire salad is complemented by the crunch of toasted hazelnuts and a lemon-thyme based dressing. The result is super-nutritious and super-delicious!
3/4 cup unsweetened pomegranate juice
1 tablespoon fresh lemon juice
2 teaspoons roasted hazelnut oil or extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced fresh thyme leaves
1/8 teaspoon freshly ground black pepper
5 ounces spinach leaves
3/4 cup finely shredded radicchio (from 1 head)
1/2 cup pomegranate seeds*
1/2 cup coarsely chopped toasted hazelnuts
1 large firm-ripe Bartlett pear
1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.
2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.
*Helpful Hints for Extracting Pomegranate Seeds
No Muss, No Fuss: An Easy Way to Extract Pomegranate Seeds (video)
Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working underwater, use your hands to break seeds free from pith.