Spinach, Jicama, Red Onion And Orange Salad With Pomegranate Vinaigrette And Candied Pecans

SPINACH, JICAMA, RED ONION AND ORANGE SALAD WITH POMEGRANATE VINAIGRETTE AND CANDIED PECANS

Ingredients:

Vinaigrette:
2 cups pomegranate juice 
2/3 cup extra-virgin olive oil 
2 T. honey
1 T. balsamic vinegar
1 T. white wine vinegar 
2 tsp. Dijon mustard 
Salt and pepper to taste
Pecans:
1/4 cup golden brown sugar
1 T. olive oil
1 T. balsamic vinegar
1 cup lightly toasted pecan halves
Salad:

Serves 8.

16 oz. spinach leaves
1 cup julienned jicama
1 red onion, sliced and soaked in vinegar water for 1 hour, drained
4 navel oranges, peeled and segments removed or use 2 cans mandarin oranges 
1/4 cup pomegranate seeds

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Directions:

1. For vinaigrette, bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/3 cup—or use 1/3 cup pomegranate molasses. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper and salt. Dressing keeps 3 days.

2. For Pecans, line a baking sheet with parchment paper. Stir sugar, oil and vinegar in a heavy medium saucepan over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are warmed through and syrup coats nuts evenly, about 3 minutes. Turn nuts out onto parchment and using a fork, separate nuts and cool completely. (These store for 2 days in an airtight container.)

3. For Salad, when ready to serve toss spinach with jicama, drained red onion, oranges and enough of the vinaigrette to coat well. Plate the salad and top with pomegranate seeds and pecans.