Goat Cheese Brûlée, Petite Greens and Pomegranate Orange Vinaigrette
TIME TO TABLE: 35 MINUTES PREP
Makes 8 servings.
POM Orange Vinaigrette
(yields 3 cups)
2 ½ cups pomegranate juice
1 ½ cups orange juice
1 large shallot finely diced
½ cup organic honey
½ tablespoon Dijon mustard
½ tablespoon red wine vinegar
1 ¾ cups blended oil
Fresh ground pepper to taste
Goat Cheese Brûlée with Petite Greens
1lb. goat cheese
4 slices loaf brioche
½ cup granulated sugar
1 ½ lbs. baby greens
16 pieces grapefruit segments
16 pieces orange segments
¼ cup pomegranate arils
POM Orange Vinaigrette:
Combine pomegranate juice and orange juice in a small saucepan and reduce over low heat to 3/4 cup.
Lightly sauté the finely diced shallot till translucent and soft.
Add the pomegranate-orange reduction to shallot, and let it simmer over low heat for 5 minutes. Remove the reduction from heat, and allow it to cool down.
Add the honey, Dijon mustard, and red wine vinegar to the reduction. Slowly whisk in the oil and season to taste.
(Unused vinaigrette can be stored in the refrigerator for up to 5 days.)
Goat Cheese Brûlée with Petite Greens:
Whisk the goat cheese in an electric mixer until soft. Cut the brioche slices diagonally, and toast lightly. Spread softened goat cheese on toasted brioche triangles, and sprinkle with sugar.
Using a cooking torch, lightly caramelize the sugar to a golden brown. You can also place them under the broiler to get the same effect.
Toss the baby greens with 1/4 cup pomegranate vinaigrette. Present salad on plates with citrus segments and fresh pomegranate arils as garnish. Place goat cheese brûlée onto the salad.
Nutrients per Serving (3 oz. greens, 1 brioche triangle with 2 oz. goat cheese): 516 calories (301 calories from fat), 11g protein, 35g total fat (8g saturated), 46g carbohydrates, 3g dietary fiber, 33mg cholesterol, 29g total sugars, 126mcg vitamin A RE, 288mg sodium, 507mg potassium, 50mg vitamin C.