Orange, Fennel, and Cabrales Salad with Honey Pomegranate Vinaigrette

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.

Country of Origin
Preparation time

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.