This recipe is from 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.
1 small garlic clove, minced
2 tbsp. sherry vinegar
1 tbsp.. honey
1 tsp. pomegranate molasses
1/2 teaspoon Dijon mustard
Freshly ground black pepper
1/4 cup olive oil
8 cups field greens or torn mixed lettuce leaves
1 large orange, cut into segments
1 cup thinly sliced fennel
1/4 pound Cabrales or other fine-quality blue cheese, cut into 6 slices
1. Mash garlic with 1/4 teaspoon salt to a paste (in a mortar and pestle or with the side of a chef's knife).
2. In a large salad bowl, whisk together garlic paste, vinegar, honey, pomegranate molasses, mustard, and salt and pepper to taste. Add oil in a stream, whisking, and whisk the dressing until it is emulsified.
3. Add greens, orange segments, and fennel and toss well. Divide salad among 6 salad plates. Arrange 1 slice of Cabrales at the edge of each plate.