HealthNotes

Goat Cheese Brûlée, Petite Greens, and Pomegranate-Orange Vinaigrette

• From: Pomegranate Council

Ingredients

• Pomegranate-Orange Vinaigrette2 1/2 cups pomegranate juice

• 1 1/2 cups orange juice

• 1 large shallot, finely chopped

• 1/2 cup honey

• 1/2 Tbs Dijon-style mustard

• 1/2 Tbs red wine vinegar

• 1 3/4 cups oil

• Black pepper, freshly ground to taste

• Goat Cheese Brûlée with Petite Greens1 lb goat cheese

• 4 slices brioche bread

• 1/2 cup granulated sugar

• 1 1/2 lbs mixed baby greens

• 16 grapefruit segments

• 16 orange segments

• 1/4 cup pomegranate seeds (garnish)

A complete light lunch—perfect for your next mid-summer party.

Directions

• Pomegranate-Orange VinaigretteCombine pomegranate juice and orange juice in a small saucepan and reduce over low-heat to 3/4 cup; set aside.
• Lightly sauté the chopped shallot until translucent and soft.
• Add the pomegranate-orange reduction to the shallot and let it simmer over low-heat for 5 minutes.
• Remove the reduction from the heat and allow it to cool down.
• Add the honey, mustard, and vinegar to the reduction. Slowly whisk in the oil and season with black pepper to taste.
• Goat Cheese Brûlée with Petite GreensWhisk the goat cheese in an electric mixer until soft.
• Cut the brioche slices diagonally and toast lightly. Spread softened goat cheese on toasted brioche triangles, and sprinkle with sugar.
• Using a cooking torch, or the broiler, lightly caramelize the sugar to a golden brown.
• Toss the baby greens with 1/4 cup of the pomegranate-orange vinaigrette.
• Serve salad on plates with citrus segments and fresh pomegranate seeds as garnish. Place goat cheese brûlée onto the salad.