Late autumn personified. You can make the vinaigrette well in advance as it makes enough for more than just one recipe. Assemble the salad just before serving.
For the Salad:
- 1/2 pound very fresh radicchio (any type)
- 1/2 pound very fresh Romaine leaves
- Seeds from 1 medium pomegranate, about 1/2 cup
- 1/2 cup chopped California walnuts, lightly toasted
- Freshly ground black pepper to taste
For the Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons roasted walnut oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-fat buttermilk (or omit for a dairy-free dressing)
- 2 tablespoons pomegranate molasses
- 1 to 2 teaspoons finely minced shallot
- 1/2 teaspoon finely minced garlic
- 1/2 teaspoon finely grated ginger or ginger juice
- 1/4 teaspoon salt
- Wash and thoroughly dry all the salad leaves. Keep them very cold until shortly before assembling and serving the salad.
- To make the vinaigrette: Measure the oil, walnut oil, vinegar, buttermilk, molasses, shallot, garlic, ginger and salt into a jar with a tight fitting lid. Seal and shake well until all of the ingredients are incorporated. Taste to adjust salt and refrigerate.
- When serving time arrives, break the leaves into bite-sized pieces in a large bowl. Drizzle the vinaigrette to lightly coat all the leaves; toss well. Sprinkle with pomegranate seeds and walnuts and serve right away, passing a pepper mill as you go.