~from Savoring Time in the Kitchen
6-8 servings
1/2 cup pomegranate juice (original recipe called for 2 T fresh lemon juice)
1 teaspoons Dijon mustard
7 tablespoons olive oil
1 fresh jalapeño pepper, cored, seeded, and minced
2 teaspoons chopped, fresh rosemary
Salt and freshly ground pepper to taste
4 navel oranges
2 pink grapefruit
1 medium head red leaf lettuce, rinsed and torn into bite-sized pieces
3 avocados
¼ cup pine nuts, toasted (I substituted toasted, slivered almonds)
¼ cup pomegranate seeds
1 small red onion, peeled, thinly sliced and rings separated.
In a small bowl, combine pomegranate juice (or lemon juice) and mustard. Whisk in olive oil, minced jalapeño, and rosemary. Season with salt and pepper to taste. Cover and let stand at room temp for at least 30 minutes. Peel and remove pith from oranges and grapefruit. Slice oranges in half and then into rounds. Cut grapefruit in half lengthwise and slice crosswise into half rounds. Slice avocado in half and remove pit. Scoop flesh from rind with a large spoon and slice.
In a salad bowl, combine greens and add a small amount of dressing and toss. Divide greens among serving plates. Arrange oranges, grapefruit and avocado on each serving. Sprinkle pomegranate seeds and pine nuts (or almonds) on each plate. Top with red onion slices, drizzle with additional dressing and serve.