Romaine Salad, Red Grapefruit And Roquefort In Vinaigrette

By á-174942

Ingredients

• POMEGRANATE-PORT VINAIGRETTE:
• 1/3 cup ruby port
• 1/3 cup orange juice
• 1 cup pomegranate juice or cranberry juice
• 1 teaspoon minced garlic
• 1 tablespoon minced shallots
• 1 egg yolk
• 2 tablespoons red wine vinegar
• 1/2 cup safflower or peanut oil
• 2 tablespoons walnut oil
• Salt to taste
• Freshly-ground black pepper to taste
• TO ASSEMBLE SALAD:
• 8 cups cleaned and torn romaine hearts
• Salt to taste
• Freshly-ground black pepper to taste
• 2 1/2 cups ruby red grapefruit segments abt 2 grapefruits
• 3/4 cup crumbled Roquefort cheese
• 3/4 cup walnuts lightly toasted, and skins rubbed off
• Seeds from 1 ripe pomegranate

Details

Servings 8

Preparation

Step 1

Combine the port, juices, and garlic in a nonreactive saucepan. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool.

Add the egg yolk, port reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper.

To assemble the salad: Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper. Divide between 8 chilled plates. Divide the grapefruit segments between the salads. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads. Serve immediately.

This recipe yields 8 servings.