Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette

Recipe Ingredients

		Pomegranate Port Vinaigrette
1/3 cup	78ml	Ruby port
1/3 cup	78ml	Orange juice
1 cup	237ml	Pomegranate juice or cranberry juice
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Minced shallots
1		Egg yolk
2 tablespoons	30ml	Red wine vinegar
1/2 cup	118ml	Safflower or peanut oil
2 tablespoons	30ml	Walnut oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		To Assemble Salad
8 cups	1896ml	Cleaned and torn romaine hearts
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Ruby red grapefruit segments - abt 2 grapefruits
3/4 cup	109g / 3.8oz	Crumbled Roquefort cheese
3/4 cup	177ml	Walnuts - lightly toasted,
		And skins rubbed off
		Seeds from 1 ripe pomegranate

Recipe Instructions

Combine the port, juices, and garlic in a nonreactive saucepan. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool.

Add the egg yolk, port reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper.

To assemble the salad: Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper. Divide between 8 chilled plates. Divide the grapefruit segments between the salads. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads. Serve immediately.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9606) - from the TV FOOD - NETWORK

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