Hector Sanchez
August 11, 2016 11:30 AM

Hugh Acheson’s Salad with Pomegranate & Tangerines

1 cup apple cider (nonalcoholic)
1 tsp. Dijon mustard
¼ cup cider vinegar
½ cup extra-virgin olive oil
2 tbsp. chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper
½ lb. green leafy lettuce
¼ cup fresh mint leaves
½ cup pomegranate seeds
2 tangerines, peeled and sectioned

1. Pour the apple cider into a small pot and place it over medium-high heat. Bring to a boil and reduce the cider to ¼ cup, about 5 minutes. Let it cool to room temperature.

2. Place the reduced cider in a jar and add the mustard, vinegar, olive oil, parsley, a big pinch of kosher salt, and black pepper to taste. Shake well and set aside.

3. In a large bowl, combine the lettuce, mint leaves, pomegranate seeds and tangerine sections. Add 2 tbsp. vinaigrette and salt to taste, and gently toss. Serve family style with the remaining vinaigrette for drizzling.
Serves: 4
Prep time: 15 minutes

Per serving: 317 calories, 27g fat, 62mg sodium, 18g carbs, 2g fiber, 13.5g sugars, 1.5g protein

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