1 tablespoon Dijon mustard
1 teaspoon thyme, chopped
1 teaspoon shallots, chopped
2 tablespoons balsamic vinegar
1⁄ 3 cup extra-virgin olive oil
¼ cup hazelnut oil
¼ cup walnut oil
salt and pepper to taste
Candied Walnuts (optionally, use prepared candied walnuts)
½ cup walnuts
2 cups peanut oil, for frying
1 cup powdered sugar
1 cup arils from POM Wonderful Pomegranates
(or 1 cup POM POMS Fresh Arils)
3 heads endive, washed and julienned1
head baby frisée, washed and trimmed
½ lb. baby arugula, washed
½ lb. mesclun greens mix
2 Granny Smith apples, peeled and julienned
¼ lb. Roquefort cheese
Note: Use local organic fruits and vegetables, if available.
In a medium bowl, combine the Dijon mustard, thyme, shallots and balsamic vinegar. Whisk together.
While continuously whisking, slowly stream in the oils. It will take about 5 minutes.
Salt and pepper to taste.
Preheat oven to 250°F.
Toast walnuts in preheated oven for 15 minutes until golden brown. Place a 2- quart saucepan over medium heat. Add peanut oil, and slowly heat to 350°F. While the oil is heating, blanch walnuts in boiling water for about 1 minute. Remove nuts from water and toss with powdered sugar. With a slotted spoon, carefully drop the coated nuts in the 350°F oil. Cook for 30 seconds until crisp and golden. Remove them with a slotted spoon and place on a paper towel-lined cookie sheet. Once cooled, rough chop the nuts and reserve.
Prepare fresh pomegranate arils, if necessary.*
In a large bowl, toss together the endive, frisée, arugula, mixed greens and apples, with the prepared vinaigrette. Arrange half of the nuts and cheese around the inner board of the plate. Place greens at base in center. Crumble Roquefort over the top and place the remaining candied walnuts on top. Sprinkle with a few arils.
*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)