Blue Cheese And Pomegranates

Blue Cheese And Pomegranates

Ingredients:
2 DINNER SALADS
1 bunch fresh hearts of romaine lettuce
1 ounce Valdeon blue cheese
½ cup sour cream
2 tablespoons cream

Directions:
Pinch of kosher salt
Pinch of freshly ground black pepper
2 tablespoons pomegranate seeds
1. Carefully rinse the lettuce under cold water, then dry with a kitchen towel and
arrange on chilled plates.
2. Combine the blue cheese, sour cream, cream, salt, and pepper in a bowl and mix
well. Be sure to retain some chunks of the blue cheese in the dressing.
3. Dress the romaine leaves with the blue cheese dressing mixture and top with the
pomegranate seeds.
Chef’s Note: To remove the pomegranate seeds from the pod, you must first
wash the fruit; then slice it in half. Holding it with the seeds facing you over a
bowl of cold water, with your fingers or the tip of a butter knife, pluck the seeds
out and let them sink to the bottom of the bowl. Don’t worry about any pieces of
the pod falling in. You can remove them later. Scoop the seeds out of the water
with a small strainer.
GREEN LEAF SALAD
WITH LEMON-THYME VINAIGRETTE
PREP TIME: 2 MINUTES | READY IN: 2 MINUTES
This makes a delicious light lunch salad with seasonal mixed baby greens and a
lemon-thyme vinaigrette. I suggest pairing this with my chicken salad with tarragon
and crème frâiche.
MAKES 2 CUPS