Pomegranate and Orange Salad with Mint, Baby Spinach, Frisee and Radicchio - Draeger's Market
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Cooking tools:
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Colander
- Salad spinner
Ingredients
- ¼ cup pomegranate juice
- 1 teaspoon Dijon mustard
- 1 teaspoon pomegranate balsamic vinegar
- Kosher salt
- freshly ground black pepper
- ½ cup extra virgin olive oil
- ½ bunch of mint, leaves picked from stems and cut in half
- One (5-ounce) box of baby spinach, leaves sliced
- 1 head radicchio, quartered and thinly sliced
- 1 small head frisee, washed and cut into 1-inch pieces
- 2 large blood oranges, peel and pith removed, sliced thinly
- Arils from 1 pomegranate (if available)
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