Jewel Salad

Recipe Ingredients

3		Pomegranates - seeded (about 3
		Cups)
3		Persimmons - finely chopped
1 1/2 cups	219g / 7.7oz	Prunes - finely chopped
		(about 30 prunes)
9		Clementines - finely chopped,
		Peeled, sectioned
3		Granny smith apples - peeled and chopped
3		Fennel - finely chopped
3		Celery - finely chopped
3		Radicchio - halved, thinly
		Sliced
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Freshly squeezed lemon juice
1 1/2 teaspoons	7.5ml	Dijon mustard
1 tablespoon	15ml	Freshly squeezed orange juice
		Salt and freshly ground pepper
2		Sugar
2 tablespoons	30ml	Sherry vinegar
1 tablespoon	15ml	Canola oil
1/2 cup	73g / 2.6oz	Stilton cheese - crumbled
1/2 cup	73g / 2.6oz	Walnuts - coarsely chopped

Recipe Instructions

1. Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.

2. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.

3. Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.

Source:
Martha Stewart's Home Page

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