Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl. Remove stems from mushroom caps and marinate in herbed oil and vinegar mixture for 30 minutes to one hour. Remove portobello from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.
Preheat oven to 425 F. Combine remaining herbs, garlic, goat cheese, creme fraiche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft. Remove from cookie sheet and place into center of serving plate.",
Prepare fresh pomegranate juice, if necessary.* Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk in oil to emulsify. Season with salt and pepper.
Add remaining shallots in equal portions to the baby greens and toss with vinaigrette. Place mushroom on top of cheese with a small portion of the salad. Serve this pomegranate recipe.
*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**Prepare fresh pomegranate arils, if necessary.** Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) In a large salad bowl, toss the persimmons, sliced shallots and fresh pomegranate arils with the dressing. Season with salt, pepper and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top. Serve this pomegranate recipe."