arugula salad with pomegranate, walnuts + quince

2 bunches whole (or 8 oz clean) srugula
1/2 cup (or 2 oz shelled) walnuts, lightly toasted
1 fresh pomegranate, (can use seeds or 2 cups juice if reduced to syrup)
1 belgian endive
1 large quince, peeled + diced (can use firm pear such as Bosc if preferred)
1/2 cup vegetable oil, (preferably canola)
3 tablespoons red wine vinegar
2 egg yolks
1 small shallot peeled + minced
1 tbs prepared mustard
1 tbs water

Clean arugula leaves, remove excess stems, dry + reserve in the fridge.

Peel + dice quince avoiding seeds, + simmer in 1 cup of water, 1 teaspoon of vinegar and 1 tablespoon of sugar for 15 min or until just tender. Drain + reserve.

Cut the pomegranate in half using a spoon, remove seeds + reserve. In a blender add the egg yolks, shallot, vinegar, mustard + water + blend well for 30 seconds. Add salt + pepper to taste, + begin slowly drizzling in oil to combine in a "creamy" fashion. When enough oil is incorporated to produce a  "heavy cream "consistency, add 3 tablespoons of walnuts + pulse briefly to chop nuts. Taste for seasoning.

Slice endive lengthwise (thin), + then immediately combine with arugula. Add 3 tablespoons of the dressing, arrange over 4 small plates, evenly sprinkle quince, pomegranate + walnuts over each plate + drizzle the dressing over the top to serve.


© Chef Kerry Heffernan / / sitemap / design by blukid