Serves 6-8
We really leaned into the color pink for this salad, making it in February with Valentine’s Day on our minds. We were able to find some beautiful local pink escarole to lay the foundation and chose other fresh veggies that complemented. Choose any colors you like and this salad will still be delicious, but we can’t deny the pleasure of a dish that looks as good as it tastes—proof that the first bite really does begin with your eyes.
1 medium shallot, finely chopped
4 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
¾ cup extra-virgin olive oil
Salt & pepper, to taste
8 cups winter greens (we like a mix of escarole, frisee, endive & arugula)
1-2 small beets, finely sliced or shaved
4-6 radishes, finely sliced or shaved
½ apple, finely sliced or shaved (fuji or honeycrisp)
1 blood oranges, segmented
1 carrot, finely sliced or shaved
½ cup fresh pomegranate seeds
¼ cup dried cherries
5 ounces crumbled Point Reyes Original Blue
For vinaigrette: In a small bowl, combine balsamic, Dijon and honey. Slowly add olive oil, whisking constantly to incorporate. Season with salt and pepper. Adjust sweetness with more honey, if desired.
In a large bowl, toss salad greens with vinaigrette, a little bit at a time, until salad is dressed to your liking. Add remaining ingredients, tossing gently to combine.
Scoop salad from mixing bowl in serving bowl or onto serving plates. Top with a little of the toppings left in the bottom of the bowl. Serve immediately.
