Daily Bite: Orange, Fennel and Cabrales Salad with Honey Pomegranate Vinaigrette

Ingredients:

2 tablespoons Sherry vinegar

3 teaspoons honey

1 teaspoon Pomegranate molasses

1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

½ teaspoon Dijon-style mustard

¼ cup olive oil

1 cup of fennel thinly sliced

1 large orange cut into segments

8 cups torn mixed lettuce leaves

about ¼ pound cabrales (available at specialty foods shops) or other fine-quality blue cheese, cut into 6 slices

Preparation:

In a large bowl whisk together the vinegar, honey, pomegranate molasses, the garlic paste, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the lettuce, orange segments, fennel and toss the salad well, and divide it among 6 salad plates. Arrange 1 slice of the cabrales at the edge of each plate.

Courtesy of Chef Aarón Sánchez, co-owner and executive chef of Paladar and Centrico restaurants, both located in New York City. Aarón’s passion, commitment and skills have placed him among the country’s leading contemporary Latin Chefs.

Share this 
Like this post? Contribute to the discussion!