Ingredients for two people who love salad with a kick.
The salad:
- 2 large oranges
- 2/3 cup pomegranate seeds 4oz
- 1 bag of mixed salad greens
- 2.5 oz of your favorite goat cheese
- 1/3 cup roughly chopped pistachios 1.2oz
Honey mint lime dressing:
- 1 tablespoon chopped fresh mint leaves
- 2 tablespoons lime juice
- 1 clove of garlic smashed and liquefied
- 2 teaspoons honey
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon Basaltic Farms garlic honey will replace the 2 teaspoons honey
and 1 clove of smashed and liquefied. - It’s easy to make smashed garlic and turn it into a liquid state. Use a small
amount of large grain sea salt and place it on top of the garlic clove and then use
the back of knife and grind the salt into the garlic and few back-and-forth knives
move and its liquid. Garlic in this state “liquid” makes it easy to incorporate into
salad dressing.
STEP 4: Peel and slice the oranges (you will need 2 large oranges for this salad):
You need to remove the orange peel and the white pith. The easiest way to do it is to place
the orange on a cutting board, cut off the orange peel along with the white pith with a
downward, curved movement, using a sharp knife. Rotate the orange until it’s
completely peeled, then cut off the bottom. Cut the orange into slices.
STEP 5: Cut and de-seed a pomegranate:
This is my favorite method: remove the top of the pomegranate, make shallow cuts
along the ridges of the pomegranate down toward the bottom of the fruit (from the blossom
end to end. Break the pomegranate apart and separate into sections. De-seed
the segments.
STEP 6: Assemble the salad:
Place the salad leaves on one big plate, and top with the
orange slices. Sprinkle with pomegranate seeds, walnuts, and crumble 3.5 oz (100g) feta
cheese on top. Spoon the sauce over the salad, season it lightly with salt and pepper, and
serve.