Fustini's Holiday Salad
Fustini's Holiday Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 1 cup baby spinach
- 1 cup orange, supreme
- 1 cup Honey Roasted Pecans
- 1/2 cup sliced red onion
1/2 cup goat cheese or blue cheese
- 1/4 cup pomegranate arils
- fresh ground black pepper
- 2 cups pecan halves, toasted
- 1/4 cup honey
- pinch of salt
- 2 tablespoons pomegranate juice
- 2 tablespoons Fustini’s Pomegranate balsamic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper
- 2-3 tablespoons Fustini’s Delicate SELECT olive oil
Directions
- Divide spinach between serving plates. Garnish with orange, pecans, red onion, goat cheese and pomegranate seeds. Fresh ground black pepper and vinaigrette on the side.
- Preheat oven to 350 degrees. Line a sheet pan with parchment. Place honey in a pot and bring to simmer over low heat. Once simmering, add pecans and stir well. Spread pecans onto the prepared baking sheet in a single layer. Bake for a total of 8 minutes, stirring after each 2-minute interval. If after 8 minutes the pecans still seem wet, continue cooking in one-minute intervals, stirring each time, until pecans are dry and lightly browned. Remove from oven and let cool to room temperature.
- Whisk together juice vinegar mustard honey salt and pepper. While whisking, slowly add olive oil to emulsify. Use immediately.
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