Chicory, Tangerine & Pomegranate Salad

• 2 Medium shallots, sliced 1/8 inch thick
• 1/3 cup Red wine vinegar
• 1 tablespoon Granulated sugar
• 1 ½ tablespoons Kosher salt
• 2 tablespoons Freshly squeezed tangerine juice
• 2 teaspoons Whole-grain mustard seed
• ¼ teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 1 lb Mixed chicory (such as escarole, radicchio, or curly endive) washed, dried, and torn into bite-size pieces
• 1 cup Tangerine segments
• ½ cup Pomegranate seeds

  Servings: 8. Cooking time: 20 minutes

1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add the shallots and blanch until tender, about 30 seconds. Drain and place the shallots in the ice water bath until cool. Drain and set aside.
2. Combine the vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved. Pour the boiling liquid over the reserved shallots and pickle until the shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
3. Drain the shallots into a strainer set over a large, heatproof salad bowl, collecting any pickling liquid in the bowl; set the shallots aside.
4. Whisk the tangerine juice, mustard, remaining 1/2 teaspoon salt, and measured pepper into the pickling liquid. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified. Taste and adjust the seasoning as needed.
5. Add the chicory and tangerine segments and toss well to combine. Top with the pomegranate seeds and pickled shallots and serve.

Nutrition Information