Blood Orange Vinaigrette and Winter Salad

Yield: 8 Servings

Silverado Cooking School

   • 8 cups arugula
    • 2 cups pecans
    • 1 persimmon, cut in half and thinly sliced
    • 1 pomegranate, seeded
    • 40 oz. chevre, cold
    • Blood Orange Vinaigrette*
1. Preheat the oven to 350 degrees. Lay pecans on a sheet pan and bake until the pecans are lightly browned. Remove from oven and let cool.
2. Fill a medium bowl with water. Cut the pomegranate in half and then into quarters. Over the bowl of water hit the pomegranate, skin side up with a heavy spoon or other utensil.Let the seeds fall through your fingers. Drain and thoroughly dry the seeds.
3. Dress the greens in the vinaigrette. Put a handful of greens on each plate. Sprinkle some pomegranate seeds over the greens. Arrange the persimmon slices and pecans around the outsides of the salad.
4. Use a fork to scrape the goat cheese. This will crumble the goat cheese. Serve immediately.
*For the Blood Orange Vinaigrette:
    • 1/4 cup The Perfect Purée of Napa Valley Blood Orange Concentrate,  thawed
    • 1 tbsp. shallots, finely chopped
    • 1 tsp. dijon mustard
    • 1 tsp. honey, optional
    • 1 1/2 tbsp. sherry vinegar
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 3/4 cup grapeseed oil, or extra virgin olive oil
1. In a canning jar or small bowl, mix together the puree, shallots, mustard, honey, vinegar, salt, pepper and shake. Let stand for at least 10 minutes. (up to 24 hours)Add about 3/4 of the oil. Shake to mix well.