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Orange Ginger Pomegranate Vinaigrette

Orange, Ginger, Pomegranate Vinaigrette with Winter Fennel Salad

A refreshing, vibrant winter salad with a tangy ginger orange pomegranate vinaigrette, fennel, mixed greens and watermelon radish.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vinaigrette
  • 1 orange juiced and zested
  • 1-2 inches fresh ginger root peeled
  • 2 tbsp Dijon mustard
  • 2 tbsp pomegranate molasses
  • 1/3 cup balsamic vinegar*
  • 1/3 cup water
  • 1 tsp tahini
  • salt and pepper to taste
Salad Assembly: serves 6
  • 12 cups mixed greens
  • 2 bulbs fennel diced (2 small-medium bulbs or 1 extra large)
  • 4 medium watermelon radishes sliced
  • 1/2 cup pomegranate arils
  • vinaigrette to taste
  • 1 orange peeled into segments for garnish

Method
 

Vinaigrette
  1. Combine all ingredients in blender and process until smooth. Taste and adjust seasonings.
  2. Store in refrigerator until ready to use.
Salad Assembly
  1. Combine all ingredients in a large bowl and toss with desired amount of vinaigrette. Season with salt and pepper to taste. Top with orange slices.

Notes

*My favorite balsamic vinegar is LowCountry Olive Oil 18 year aged dark balsamic vinegar.