Winter Beet and Pomegranate Salad with Maple Mustard Candied Pecans
1/3 cup olive oil
¼ cup balsamic vinegar
1 tsp liquid honey
2 tsp orange zest
2 tbsp freshly squeezed orange juice
1 tbsp Smak Dab Mustard - Cranberry Wine
4 beets, peeled, cut into 1” cubes
2 tbsp olive oil
6-8 cups salad greens
½ pomegranate, arils removed
4-5 oz. Gorgonzola or Roquefort Cheese, crumbled (or goats cheese)
1 cup maple mustard candied nuts, roughly chopped (recipe found under ‘appetizers’ section)
In a jar with a tight fitting lid, add oil, vinegar, honey, zest, juice, mustard and a pinch of salt and pepper. Shake well until emulsified, and season with additional salt and pepper if needed. Set aside.
Preheat oven to 400°F. Toss the beets in olive oil and add a pinch of salt and pepper. Roast for 35 minutes, or until they are tender. Allow to cool completely.
To assemble the salad, add greens, cooled beets, cheese, chopped nuts, and pomegranate seeds to a bowl. Drizzle with enough dressing to lightly coat the greens and toss.