This vibrant orange and pomegranate salad is topped with a creamy buttermilk dressing. If you don’t have We Olive Blood Orange Olive Oil, substitute your favorite extra virgin olive oil and a tablespoon of orange zest.
See the original recipe at Brooklyn Supper.
Ingredients
For the dressing
1/4 cup We Olive Blood Orange Olive Oil
1 tablespoon orange zest
2 tablespoons orange juice
2 teaspoons rice wine vinegar or white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons buttermilk
1 teaspoon shallot minced
1/2 teaspoon minced rosemary
1/4 teaspoon sea salt
For the salad
1 large bunch spinach
3 oranges
1 large pomegranate
1/2 shallot, sliced paper thin
1 tablespoon fresh rosemary leaves plus sprigs for garnish
Sea salt and fresh ground pepper to taste
Instructions
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To make the dressing, one at a time, whisk zest, juice, vinegar, mustard, and buttermilk into olive oil. Add shallots, rosemary, and sea salt. Set aside while you prepare the salad.
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Cut very top and bottom off of oranges. Carefully slice off the peel, removing white pith while sparing as much flesh as possible. Cut into 1/2-inch thick slices.
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Pour most of the dressing over the spinach; turn with fingers to coat.
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Spread spinach on a large platter and tuck oranges throughout. Scatter with pomegranate arils and shallots. Finish with a final drizzle of dressing, a scattering of rosemary leaves, a pinch of sea salt, and several twists fresh pepper.