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Christmas Wreath Salad
When your holiday table needs a bright, fresh centerpiece, this leafy green salad steps up to the plate. Arranged in a beautiful wreath shape, it's packed with sweet sliced pears and tart pomegranate seeds that provide a juicy contrast to rich, crumbled blue cheese. Toasted walnuts bring a deep, earthy crunch, while a simple homemade dressing of white wine vinegar, honey, and wholegrain mustard ties everything together. It's a stunning starter that'll impress your guests before the main course even hits the table.
Equipment
- Skillet
Ingredients
- 75g (3oz) walnut pieces
- 130g bag mixed green salad leaves
- 3 pears, peeled, cored and sliced
- 250g (9oz) blue cheese, crumbled
- 50g (2oz) pomegranate seeds
- 3 tbsp white wine vinegar
- 1 tbsp runny honey
- 1 tsp wholegrain mustard
- 2 tbsp extra-virgin olive oil
Instructions
- 1Place a large dry frying pan over medium heat and add the walnut pieces. Toast them for 3 to 5 minutes, shaking the pan frequently until they become fragrant. Transfer the nuts to a bowl immediately so they don't burn from the pan's residual heat, and let them cool completely.
- 2Combine the white wine vinegar, honey, wholegrain mustard, and extra-virgin olive oil in a small serving bowl. Whisk the mixture together with a pinch of salt and freshly ground black pepper, then set it aside.
- 3Spread the mixed green salad leaves in a wide circle on a large board or platter to form a wreath shape. Arrange the sliced pears and crumbled blue cheese evenly over the greens. Sprinkle the pomegranate seeds and the cooled toasted walnuts on top.
- 4Set the bowl of prepared dressing directly in the center of the salad wreath.
Notes
- Serving: Pair this salad with slices of fresh crusty baguette on the side.
- Make ahead: Whisk the dressing up to a day in advance and store it in a sealed jar in the fridge.
- Prep tip: Wait to slice the pears until just before assembling so they don't turn brown.
Recipe Details
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