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0.0 – 0 reviews • Fruit
| Total: |
50 min |
| Prep: |
30 min |
| Cook: |
20 min |
| Yield: |
2 servings |
Ingredients
- 1/8 cup walnuts
- 2 to 3 tablespoons sherry
- 1 tablespoon sugar
- Approximately 1/4 cup extra virgin olive oil
- Approximately 1/8 cup balsamic vinegar
- 1/4 cup Champagne
- 1 tablespoon Dijon mustard
- Sea salt
- 3/4 cup cleaned and chopped endive
- 3/4 cup cleaned and chopped arugula
- 1 mango, peeled, pitted and cut into small dice
- 1 ripe pear, peeled, cored and cut into small dice
- 1 ripe avocado , sliced
- Crumbled blue cheese, for garnish
- Pomegranate seeds from 1/2 pomegranate, for garnish
Instructions
- Place the walnuts in a small saute pan with the sherry and sugar. Cook over high in heat, stirring constantly with a wooden spoon until the sherry and sugar caramelize on the walnuts. Set aside to cool.
- To make dressing, mix the olive oil, balsamic vinegar, champagne, mustard, and sea salt in a mixing bowl until smooth and creamy.
- Place the lettuces into the bowl, top with the mango and pear, drizzle with about 1/2 of the dressing, and toss. Then add avocado slices, crumbled pieces of blue cheese, candied walnuts, and pomegranate seeds.
- Drizzle the remaining dressing and serve immediately.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
705 |
| Total Fat |
48 g |
| Saturated Fat |
7 g |
| Carbohydrates |
63 g |
| Dietary Fiber |
14 g |
| Sugar |
42 g |
| Protein |
6 g |
| Cholesterol |
0 mg |
| Sodium |
1198 mg |
