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)

INGREDIENTS

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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