NWK

NWK

Monday, October 15, 2012

Persephone's Salad

Persephone’s Salad
8 cups mixed salad greens (whatever is in season and looks good)
1 Granny Smith apple, cored and thinly sliced
½ red onion, thinly sliced
2/3 cup candied walnut pieces (recipe follows)
Seeds of 1 pomegranate (about ½ cup)

For the dressing, combine:
2 tablespoons pomegranate molasses
1 tablespoon honey
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon pepper
¼ cup olive oil

Mix first three ingredients together. Whisk in olive oil slowly. Season with salt and pepper. 
Toss the dressing with the greens, onion, apple, and nuts. Toss well to combine. Top salad with pomegranate seeds and serve. 

Candied Walnuts

2 cups walnut halves or pieces
2 egg whites
½ cup brown sugar

In a bowl, lightly whisk the egg whites. Toss the walnuts to coat. Sprinkle on the brown sugar. Mix well with your hands until the nuts are all evenly coated. Spread the nuts onto a parchment-lined baking sheet and bake in a 300-degree oven for 30 minutes, stirring once or twice. 

The recipes for the rest of the meal can be found here:  http://witchininthekitchen.blogspot.com/2011/10/mute-supper.html


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