Kate Romane's Winter Salad with Red Wine Vinaigrette

Kate Romane of Black Radish shares a Chef-Mas recipe to beat the winter blues.

WINTER SALAD WITH CITRUS, ALMONDS, POMEGRANATE AND GORGONZOLA

Winter Salad(serves 10)

1 Blood Orange peeled and sliced

2 Tangerines peeled and sliced

½ Red Onion sliced super thin

2 C Gorgonzola crumbled

1 small Head Napa cored and sliced very thin

2 C Spinach

2 C Arugula

1 head Radicchio cored, quartered and pulled apart

2 C Almonds sliced and toasted

1 Pomegranate seeded

Salt and Pepper

DIRECTIONS

Mix everything into a bowl until you are ready to dress the salad.

Red Wine Vinaigrette (serves 15)

INGREDIENTS

• 1 C Red Wine Vinegar

• 4 t Honey

• 2 sprigs Fresh Oregano

• Salt to taste

• Pepper to taste

• 4 cloves Roasted Garlic

• ½ C Fresh Parsley

• 3 C of Olive Oil

DIRECTIONS

1. Throw everything into a blender, but the olive oil.

2. Add slowly to emulsify then salt and pepper to taste.

3. Dress salad with 1 cup at a time to taste.

4. Reserve the leftover dressing for future salad. Will keep for 2 weeks in the refrigerator.

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