Mâche Pomegranate And Walnut Salad Recipes

MâCHE SALAD WITH BLOOD ORANGES, PISTACHIOS, AND POMEGRANATE

Steps:

• Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.
• Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

MâCHE, POMEGRANATE, AND WALNUT SALAD

Steps:

• Halve pomegranate crosswise and reserve 2 tablespoons seeds from 1 half. Juice other pomegranate half with a citrus juicer (there will be about 2 tablespoons juice). In a very small saucepan simmer juice, sugar, and vinegar until reduces to abut 1 tablespoon and cool to room temperature.
• Divide juice mixture between 2 salad plates and drizzle with oil. Divide mâche, walnuts, and reserved seeds between plates and season with salt and pepper.

MACHE AND ENDIVE SALAD WITH CLEMENTINES AND WALNUTS

Steps:

• Combine the mache, endive, walnuts, mandarins or clementines, and fresh herbs in a large bowl. Whisk together the vinegar, orange juice, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad and serve.

MâCHE AND RADICCHIO SALAD WITH BEETS AND WALNUT VINAIGRETTE

Steps:

• Mix together the dressing ingredients.
• Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.Place the sliced beets in a medium bowl and toss with 2 tablespoons of the dressing.
• In a large salad bowl combine the mâche, radicchio, walnuts and tarragon, if using. Toss with the remaining dressing. Add the beets and Parmesan and toss again, or arrange the beets and Parmesan on top of the greens, and serve.

FENNEL-AND-ENDIVE SALAD WITH POMEGRANATE SEEDS AND WALNUTS

Steps:

• Scatter fennel and endive on a large platter, and sprinkle with pomegranate seeds, walnuts, and fennel fronds.
• Whisk together oil, lemon juice, salt, and pepper. Drizzle over salad, and serve.

HALLOUMI, POMEGRANATE & WALNUT SALAD

Steps:

• Whisk all of the dressing ingredients together with some seasoning, then set aside.
• Brush the halloumi slices on each side with the olive oil. Sprinkle the za'atar onto a plate and press both sides of the halloumi pieces into the spice mix. Heat a non-stick frying pan over a medium heat and fry the halloumi for 30 seconds-1 min on each side until golden and crisp.
• Divide the rocket, halloumi, fennel, walnuts and pomegranate seeds between plates. Drizzle over the dressing and scatter with the dill.

WATERCRESS, PEAR AND POMEGRANATE SALAD

Steps:

• Whisk first 5 ingredients in small bowl. Season with salt and pepper.
• Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.