This beautiful salad stands tall on its own and brightens up any leftovers with the texture of the hazelnuts with the brightness of the pomegranate and pomegranate molasses glazed hazelnuts, and the freshness of the pomegranate, radish and frisee, and mint. You may use pre-ground coriander for this, but for maximum flavor, we highly recommend toasting whole coriander seed in a dry skillet until fragrant and grinding it in a spice grinder or with a mortar and pestle. Goes well with halibut, or forgo the ricotta for a vegan version.
Yield: Serves 6 to 8
Dressing:
- 1 shallot, minced
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon pomegranate molasses
- 1/2 teaspoon Dijon mustard
- 1/4 cup roasted hazelnut oil or extra virgin olive oil
- Sea salt
- Freshly ground black pepper
To make the dressing, place the shallot in a small bowl with the vinegar. Let stand for 5 minutes. Whisk in the pomegranate molasses, mustard and oil and a small pinch of salt and pepper.
Salad:
- 1 head of frisée, torn into bite-sized pieces (around 6 packed cups)
- 4-5 breakfast or Easter radishes or one medium watermelon radish (or a combination), thinly sliced
- 1/2 cup pomegranate arils
- ¼ cup roughly chopped mint
- 12 ounces ricotta cheese
- 1/2 teaspoon ground coriander
- Sea salt
- Freshly ground black pepper
In a large bowl, toss the frisée, pomegranate, hazelnuts and mint with half of the glazed hazelnuts and the dressing and season with salt and pepper.
Divide the ricotta evenly between plates and spread it in a large circle on each. Sprinkle the ricotta with a small pinch of salt and pepper and drizzle a thin stream of pomegranate molasses around the perimeter of the ricotta. Place a heaping serving of salad in the center of the ricotta, garnish each with the remaining glazed hazelnuts and a sprinkle of coriander and serve.
