With all the work that will go into a lavish Thanksgiving meal, the last thing you want to think about is the salad course. I have a simple recipe for you.
I scored a couple of Pom Wonderful Pomegranates from my friend Rachel at Hounds in the Kitchen in exchange for a ride home from our book lunch with David Tanis. Pomegranates hold special meaning for Persephone. I’ve been waiting until they’re in season to get a good photo. Now’s the time. I digress.
For the salad, sprinkle the ruby jewel arils from the pomegranate and some goat feta (like from Integration Acres, it’s fabulous) over local greens and top with a honey and fenugreek vinaigrette. I know. Fenugreek. I encourage you to fill your spice cabinets a little at a time, preferably through bulk spice buying at places like North Market Spices, because my guess is you don’t have ground fenugreek in there. Not too commonly called for in many Food Network recipes. But if you hang around the Kitchen, I promise to show you lots of other ways to use it. In fact, there are already a few up, do a quick site search to look them up.
Simple Greens, Pomegranate Arils and Goat Feta with Honey Fenugreek Vinagrette | serves four as a first course, or two for a lunch
3 T olive oil
1 T balsamic vinegar
1 t honey
1 t Dijon mustard
1 t ground fenugreek
Salt and pepper to taste
In a small bowl, whisk together all ingredients.
3 large handfuls of greens (I love Honeyrun Farm), big pinch of fresh mint leaves
Arils from 1/2 a pomegranate (How to remove? Ask Martha. She knows everything.)
3 to 4 ounces of crumbled goat feta (I love Integration Acres)
Dress salad greens with the vinaigrette. Divide between four plates, sprinkle the arils and goat feta.
Playlist included Holiday, by Vampire Weekend.