Blood Orange Vinaigrette and Winter Salad - The Perfect Puree of Napa Valley
• 8 cups arugula • 2 cups pecans • 1 persimmon, cut in half and thinly sliced • 1 pomegranate, seeded • 40 oz. chevre, cold • Blood Orange Vinaigrette* Method:
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Ingredients
- 8 cups arugula
- 2 cups pecans
- 1 persimmon, cut in half and thinly sliced
- 1 pomegranate, seeded
- 40 oz. chevre, cold
- Blood Orange Vinaigrette*
- 1/4 cup The Perfect Purée Blood Orange Concentrate, thawed
- 1 tbsp. shallots, finely chopped
- 1 tsp. dijon mustard
- 1 tsp. honey, optional
- 1 1/2 tbsp. sherry vinegar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup grapeseed oil, or extra virgin olive oil
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