Wild Arugula, Potato, and Pomegranate Salad with a Lemon Blossom Honey Vinaigrette and Blue Cheese
Fresh pomegranate seeds add a colorful and crunchy touch to this fall salad. It pairs nicely with roasted chicken. Serves 4-6
Ingredients
- 4 cups wild arugula
- Seeds from 1 pomegranate
- 12 fingerling potatoes
- 2 tablespoons extra-virgin olive oil
- 4-6 small slices of blue cheese
- Sea Salt and freshly ground black pepper
- Vinaigrette
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon blossom honey
- 7 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Put the vinegar, honey, and olive oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside.
- Add the potatoes to a large pot of salted water and bring to a boil. Lower the heat to a soft boil and cook for approximately 20 minutes or until the potatoes are just soft. Drain. When the potatoes are cool enough to handle, flatten them with the palm of your hand.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the potatoes and season with salt and pepper. With a wooden spoon, crush the potatoes into chunks. Cook for 12 minutes, stirring. Remove from the heat. Set aside.
- Put the arugula in a large bowl. Add the potatoes and pomegranate seeds. Add the vinaigrette and gently toss to combine.
- Arrange the salad on individual plates. Serve with the blue cheese on the side. Serve immediately.
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