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Baby Springs Field Greens with Lime Pomegranate Vinaigrette

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Baby Spring Field Greens w/ Persian Lime & Pomegranate Quince vinaigrette

 

1 T  Three grain mustard

1 T  farmer’s market honey

1 tsp fresh thyme and other fresh herbs available from Farmer’s market

½ onion minced                                        1 garlic clove minced

Salt & pepper                                             Zest from 1 lemon

Juice from ½ lemon                                   1 pear cut into small julienne

6 oz The Tasteful Olive’s Persian Lime olive oil

2 oz The Tasteful Olive’s Pomegranate Quince balsamic vinegar

2 oz candied pecan see Tasteful Olive recipe))

1 oz Feta cheese crumbles

 

In a bowl, mix the first nine ingredients together and then slowly add the oil until emulsified. Toss the salad into another bowl, add vinegar and a pinch of salt & pepper, and toss again. Place salad on plate and sprinkle candied pecans and cheese on top.

 

Recipe by Chef, Jim Tinkham