Weslodge's Chop Salad

foodism.to

Mark Oberemk

subheading: Vinaigrette:

2 cloves garlic, sliced

1 shallot, minced

4 tbsp pomegranate molasses

2 tbsp mint, chopped

2 tbsp sherry vinegar

zest and juice of 1 lemon

1 cup canola oil

0.25 tsp salt

pinch of pepper

1 tbsp honey

1 tbsp spice mix (see below)

subheading: Spiced Pumpkin Seeds:

2 tbsp ground ginger

2 tbsp ground cumin

2 tbsp salt

½ tbsp ground allspice

1 tbsp ground coriander seed

1 tbsp ground cinnamon

1.5 tbsp icing sugar

1 cup pumpkin seeds

1 tbsp canola oil

subheading: Pickled Roasted Squash:

2 cups peeled and diced squash

2 tbsp spice mix (see above)

1 tbsp canola oil

½ cup white vinegar

¼ cup sugar

¼ cup water

subheading: Salad Mix:

2 heads radicchio

2 heads endive

1 large bunch green kale

1 bunch spinach

subheading: Serve:

2 tbsp crumbled feta cheese

2 tbsp pomegranate seeds

2 tbsp mint leaves

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