WINTER SALAD OF RADICCHIO WITH HONEY WHIPPED ALMOND RICOTTA & POMEGRANATE VINAIGRETTE 

WINTER SALAD OF RADICCHIO WITH HONEY WHIPPED ALMOND RICOTTA & POMEGRANATE VINAIGRETTE 
5
(1)

A dreamy winter salad filled with gorgeous colors from the antioxidant-rich radicchio, pomegranates and pistachios. Make it plant based with almond milk ricotta, or full-dairy with goat cheese.

 WINTER SALAD OF RADICCHIO WITH HONEY WHIPPED ALMOND RICOTTA & POMEGRANATE VINAIGRETTE 

Serves 2 to 3

Salad

1 head radicchio

A handful of pistachios, shell removed (chop or leave whole)

Honey Whipped Almond Ricotta

1/2 cup Kite Hill almond milk ricotta or full-dairy goat cheese 

½ tablespoon raw honey

Pomegranate Vinaigrette

Juice and seeds of half a fresh pomegranate (about ⅛ cup)

Juice of half a blood orange (or navel orange)

½ teaspoon raw honey

1 teaspoon apple cider vinegar (or any vinegar)

2 tablespoons olive oil

Himalayan salt to taste

Freshly ground black pepper to taste

  • Halve the radicchio from top to bottom, and slice each half into thin “steaks.” Set aside.
  • Chop the pistachios, or leave whole. Set aside. 
  • In a small bowl, thoroughly mix together the ricotta or goat cheese with the honey. Set aside. 
  • In another small bowl, whisk together all of the vinaigrette ingredients.
  • To serve: Place a heaping dollop of whipped ricotta on each plate and “paint” a half circle with the back of a spoon. Place three slices of radicchio on each plate. Spoon the vinaigrette over the leaves and garnish with the pistachios.

 

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