1/2 cup granulated sugar
1 pomegranate
1/2 cup orange juice
1/2 Tbsp. red wine vinegar
4 oz walnut halves
1/2 Tbsp. aged balsamic vinegar
½ tsp salt
6 Tbsp. extra-virgin olive oil
½ tsp cayenne pepper salt and pepper
1/2 pound this week’s greens (stir-fry mix, arugula, or tat soi)
In a saucepan, stir the sugar & the orange juice over low heat until the sugar dissolves. Increase heat to medium & boil until the syrup is golden brown. Remove from heat & stir in the walnuts, salt & cayenne. Using two warm, wet spoons to prevent sticking, & space the walnuts out on a non-stick baking sheet. Let cool completely. Remove the seeds of the pomegranate. Put half of them in the blender, then strain the juice. To this, add the vinegars & salt & pepper. Slowly add olive oil, whisking until thick. Tear the greens into bite-sized pieces & put it in a bowl. Add dressing to taste (save the rest for your next salad) , toss well & taste a leaf to adjust seasoning. Put the salad on plates & scatter pomegranates & candied walnuts on top.
Recipe from former CSA manager Tom McElderry