Apple Pomegranate Salad

So delicious I am dreaming about it

In Korea, raw vegetables are not eaten often.  Veggies are served in a variety of other ways--cooked, steamed, fermented--but salads are not a traditional food.   Sadly, they have not been on our menu much lately either.  The excuse goes something like this: we do not own a salad bowl, and a salad bowl is essential to making good salad because all good salad is tossed in a homemade dressing so the flavours mix (yes, I have rigid views about salad!).  Today I decided that a frying pan can be a salad bowl any day. 

Such a beautiful, Christmasey fruit.

I used to dismiss pomegranates as a decorative fruit until I read (somewhere) that the arils are easily removed using a simple technique.  You cut the fruit in half and then submerge it in a bowl of water.  Break the fruit apart with your hands.  The pith will float to the top and the arils will sink to the bottom.  Strain out the pith, and you are left with a lovely handful of red fruit! 

Apples and mixed greens sprinkled with some cracked pepper

Korean apples are absolutely delicious--much more crisp and water laden than their North American counterparts.  Their water content is similar to an Asian Pear. 

machisoyo: delicious!

Directions
1. Heat oil in small skillet over low heat. Add shallot, and sauté 4 minutes, or until soft. Remove from heat, and stir in balsamic vinegar and honey. Season with salt and pepper.

2. Combine mesclun mix and apple slices in large salad bowl. Drizzle with half of shallot dressing, and toss to coat. Divide salad among six plates. Top with goat cheese, pomegranate seeds, and remaining dressing.
Serves 6
1 large shallot, finely chopped (¼ cup)
2 tsp. olive oil
¼ cup balsamic vinegar
2 Tbs. honey
12 cups mesclun salad mix

• 1 apple, thinly sliced
• 3 oz. goat cheese, crumbled (¾ cup)
• 1 cup pomegranate seeds

 from Vegetarian Times Issue: October 2008, p. 78.