Chef Bobby Hammock's Southern Fall Salad with Pomegranate Vinaig - WSMV News 4

Chef Bobby Hammock's Southern Fall Salad with Pomegranate Vinaigrette

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Southern Fall Salad with Pomegranate Vinaigrette
2 cups      Baby Kale
1 cup        Roasted Sweet Potatoes (see recipe)
¼ cup       Toasted Spicy Pecans
¼ cup        Crumbled Goat Cheese
1 each       Poached Bosc Pear
¼ cup        Cornbread Crumbles
¼ cup         Pomegranate Vinaigrette (see recipe)

Break baby kales leaves into small pieces or buy pre-cut kale,
Place kale in shallow plate, top with roasted Sweet Potatoes, pecans, Crumbled Goat Cheese, diced Bosc Pear, and top with crumbled Cornbread. Serve with Pomegranate Vinaigrette.

1 each     Minced shallot
3 tbsp.      Dijon Mustard
1/4 cup    Pomegranate Juice or compound
1/4 cup    Red Wine Vinegar
1 ¼ cup     Salad Oil
3 tbsp.       Honey
Salt            to Taste
Pepper      to Taste

Pomegranate Vinaigrette
Place minced shallot, mustard, vinegar, pomegranate juice into blender. Blend until thoroughly mixed. Use medium speed and slowly add oil to emulsify the dressing. When dressing thickens, stop and taste. Add salt and pepper to taste. If dressing becomes too thick or is too tart, add small amount of warm water. Another note: you may have to adjust the blender speed as dressing emulsifies.

Roasted Sweet Potatoes
1 each Sweet Potato
2 tsp     Brown Sugar
2 tsp     Honey
TT          Salt
TT          Pepper
Peel sweet potato and dice into on inch cubes. Mix with brown sugar and honey. Add salt and pepper to taste. Place on greased sheet pan and roast a t 425 degrees Fahrenheit until potatoes are done. Place in refrigerator and chill until time to put salad together.

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