Winter Salad Recipe for Warm San Diego Weather from Liz the Chef

If you are wanting a light salad this winter (can you believe we are still in winter here in San Diego?), Liz the Chef offers one recipe she pulled right out of her fridge.

And if you like this recipe, you may want to head to the Mission Hills Nursery this Saturday, February 12th from 11:30-2:30pm where Liz will be hosting a Soup Demonstration as ‘Guest Chef’. See more at the Guest Chef at Mission Hills Nursery Facebook page.

Impromptu Winter Salad

I was struggling to pull together a seasonal salad with apples, debating almonds versus walnuts, orange or lemon juice, cheddar or Roquefort…Everything seemed to work once I had decided to challenge myself to make a salad using only ingredients found in the fridge or pantry – no shopping allowed!

Our navel oranges and Meyer lemons are finally ripe, and I was given a pomegranate from a neighbor who has a tree. The fruit bowl was full of Pink Lady apples from last week’s Farmers Market, so I was good to go.

Serves 2, generously

• 1/2 cup Marcona almonds
• 1 Tablespoon Meyer lemon juice
• 3 Tablespoons walnut oil
• 1 teaspoon organic wildflower honey
• 1 teaspoon grated ginger root
• 1 large organic Pink Lady apple
• 1/2 cup freshly squeezed orange juice
• 4 ounces organic arugula
• 3 ounces goat cheese
• 1/3 cup pomegranate seeds
• freshly ground black pepper

1. Heat a small, dry skillet and gently toast the almonds until they turn light brown, about 5 minutes. Set aside.

2. In a small, deep bowl whisk together the walnut oil and the lemon juice. Whisk in the honey and grated ginger. Set aside.

3. Cut the apple into quarters and core. Thinly slice the apple and place the slices in a shallow bowl. Cover the fruit with the orange juice.

4. Add the arugula to a salad bowl. Crumble in the goat cheese. Add the sliced apple, toasted almonds and pomegranate seeds.

5. Add the vinaigrette to the salad. Grind in black pepper to taste. Toss and serve immediately.

Liz the Chef’s cooking is inspired by memories of being in the kitchen with her mother, both grandmothers, and great grandmother.  She prefers to make simple meals that highlight fresh ingredients, often creating up-to-date versions of old family recipes.  Cooking is her way of enjoying the creative process – she likes nothing better than making good food for people she loves and she always shares recipes.  Read more about Liz the Chef on her blog at: http://lizthechefblog.com/