Fennel, Prosciutto, Piave & Pomegranate Salad
1 cup POM Wonderful Pomegranate juice
1/3 cup freshly squeezed orange juice
1/2 cup Ruby Port Wine
2 tablespoons minced shallots
1 tablespoon honey
1/2 cup walnut oil
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1 tablespoon sugar
1 1/2 cups chopped walnuts
1 (5 ounce) bag baby arugula
1 bulb fennel, trimmed, shaved or very thinly sliced
1 head radicchio, shredded
4 ounces thinly sliced prosciutto
4 ounces Piave cheese, shaved
1/2 cup pomegranate seeds (from fresh pomegranate)
Vinaigrette: In small saucepan, combine pomegranate juice, orange juice and wine. Cook over high heat until reduced to 1/2 cup. Place shallots in bowl; pour hot liquid over shallots. Allow to cool and whisk in honey and walnut oil; Can be made 1-2 days ahead, covered in refrigerator.
Walnuts: In bowl combine butter, cinnamon and sugar. Add walnuts and toss to coat. Bake in 350 F oven 10-12 minutes. May be made 1-2 days ahead.
Salad: Place shaved fennel in bowl of ice water and let stand 30-45 minutes or refrigerate, covered, overnight. To prepare salad, drain water and blot fennel with paper towels.
Arrange arugula, fennel and radicchio on large serving platter. Drizzle 1/2 of vinaigrette over and toss to coat. Sprinkle prosciutto, Piave and pomegranate seeds over fennel mixture. Drizzle with remaining vinaigrette. Top with walnuts.
Amount: 6 servings