WEEK 22: YOUR BEST AUTUMN SALAD

Arugula, Pear, and Goat Cheese Salad
with Pomegranate Vinaigrette

Photography by Sarah Shatz

    BY BRIGIDC | SERVES 6

A&M: Although this salad has lots of different ingredients, it’s somehow not overly busy or complicated. Brigidc’s inspiration was the pomegranate molasses (she first encountered it in a Persian cooking class), and its fragrance and sweetness mollify the tartness of the sherry vinegar in the dressing. We love how the shallots lightly pickle in the vinaigrette as you make the rest of the salad. Mellow pears, salty goat cheese, crunchy pomegranate seeds, and toasted pistachios ensure that every bite contains a party of flavors and textures.

    VINAIGRETTE

    1 large shallot, halved and thinly sliced

    1 tablespoon pomegranate molasses

    2 tablespoons sherry or apple cider vinegar

    ½ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper

    ¹/₃ cup extra virgin olive oil

    SALAD

    4 cups arugula, lightly packed

    4 cups romaine, torn into bite-size pieces

    2 ripe pears, cored and cut into ½-inch cubes

    ¹/₃ cup pomegranate seeds

    3 ounces cold fresh goat cheese or feta, crumbled

    ¼ cup pistachios, toasted and coarsely chopped

1. To make the dressing: In a small bowl, combine the shallot, pomegranate molasses, vinegar, salt, and pepper, and whisk until the salt is dissolved. Whisk in the olive oil and let the vinaigrette stand at room temperature until the salad is assembled.
2. To make the salad: Combine the arugula, romaine, pears, and half of the pomegranate seeds in a large bowl. Crumble half of the goat cheese over the ingredients in the bowl (this works best if the cheese is very cold).
3. Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. If the salad seems dry, add the vinaigrette in small increments until it is dressed to your liking.
4. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.

Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    If you don’t have pomegranate molasses, you can reduce sweetened pomegranate juice until it’s syrupy.

        Lenny recommended trying ricotta salata instead of goat cheese, and biceinparadise suggested goat’s milk feta. We think any soft, mild, salty cheese would be great.

    ABOUT THE COOK

    Brigid Callinan lives in Petaluma, California, and works as a cooking instructor for the U.S. Coast Guard Training Center. She has co-authored two cookbooks, Fondue and The Mustards Grill Napa Valley Cookbook.

        Her favorite entertaining tip: “Invite friends who are good cooks/Martha Stewart types and don’t be afraid to task them.”

    WHAT THE COMMUNITY SAID

    Melissav: “I finally made this and wish I hadn’t waited until the end of pomegranate season to try it. This is a really beautiful salad! Thank you for the recipe.”