Pomegranate, Pear and Gorgonzola Salad

Jews like a lot of things. We like complaining. We like bagels. We like worrying, especially about things that we can’t control and/or don’t really matter. We like Ivy League schools and spending two hours to say goodbye. We like Chinese food on Christmas and matzah ball soup always. Another thing we like is symbolism. Oh boy do we! From apples and honey to the Seder plate, everything has a purpose. The pomegranate is another popular symbol especially around Rosh Hashanah. Since it is the Jew Year, we eat a new fruit that is recently in season. Also, they say that a pomegranates have 613 seeds much like the 613 commandments in the Torah. Now I counted, and I hate to be the barer of bad news, but mine had closer to 197. But what it lacked in seeds, it made up for in being an awesome component to a salad. Here is all Jew need!

Let’s start by cracking into that pomegranate. You may want to watch my video above to see exactly how it’s done as well as tips for getting pomegranate juice out of your clothes!

First, cut the pomegranate into four pieces. You may want to do this over a cutting board or bowl as it will leak a bit.

Then put the pieces in a bowl of cold water and pull out the seeds with your hands. The seeds will fall to the bottom and the schmutz will rise to the top!

Then remove the schmutz and drain the water. Ta da!

Now let’s make our dressing. In a small bowl whisk up minced garlic, lemon juice, honey, red wine vinegar, salt and pepper. Then slowly pour in the olive oil while whisking.

Then just prep your other ingredients: dates, red onion and pear.

And time to assemble the salad! Put the red onions with the arugula in a bowl and pour in about 3/4 of the dressing. Reserve the rest for drizzling.

Put a nice pile of arugula on each plate.

Then top with pears.

Sprinkle on the Medjool dates, Gorgonzola cheese and pomegranate seeds.

Drizzle with more dressing and serve!

Happy Jew Year!!!

Pomegranate, Pear and Gorgonzola Salad
 
Prep time
Total time
 
A tasty salad for Rosh Hashanah!
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 6-8 cups arugula
  • ½ red onion, sliced thin
  • 1 pomegranate
  • 4 Medjool dates, diced
  • 1 pear, cut into slices
  • 8 oz Gorgonzola cheese
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 1½ tablespoons honey
  • 3 tablespoons red wine vinegar
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup extra virgin olive oil
Instructions
  1. First, cut the pomegranate into four pieces. You may want to do this over a cutting board or bowl as it will leak a bit.
  2. Then put the pieces in a bowl of cold water and pull out the seeds with your hands. The seeds will fall to the bottom and the schmutz will rise to the top!
  3. Then remove the schmutz and drain the water. Ta da!
  4. Now let’s make our dressing. In a small bowl whisk up minced garlic, lemon juice, honey, red wine vinegar, salt and pepper. Then slowly pour in the olive oil while whisking.
  5. And time to assemble the salad! Put the red onions with the arugula in a bowl and pour in about ¾ of the dressing. Reserve the rest for drizzling.
  6. Put a nice pile of arugula on 4 plates.
  7. Then top each with pears.
  8. Sprinkle on the dates, Gorgonzola cheese and pomegranate seeds.
  9. Drizzle with more dressing and serve!

 

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Comments

    • says

      Thanks, Bret! I have tried that method, but ended up covered in juice. Mostly because I am clumsy. It also broke some of the arils and I like them whole for the salad. If you watch my video the water method doesn’t take too long, but whatever works best for you do it!

Trackbacks

  1. [...] tailgate for the last University of Texas home game. I made lots of goodies- turkey, of course, my pear, pomegranate and gorgonzola salad, my challah mushroom dressing, a pumpkin pie a la Paula Dean. And with the leftovers, Thanksgiving [...]

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