Finished recipes on a round white plate.

Grilled Winter Farmers’ Market Salad

Name: Grilled Winter Farmers’ Market Salad Recip
Prep time: 50 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Vegetables
Ingredients: Pomegranate Vinaigrette:; 1/2 cup Pomegranate Juice, bottled; 1/4 cup Red-wine Vinegar; 2-1/2 tbsp Honey; 1/2 cup Extra Virgin Olive Oil; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; Pomegranate Seeds, for garnish; Marinade for Grilled Veggies:; 1/4 cup Balsamic Vinegar, good quality; 1/4 cup Extra Virgin Olive Oil, good quality; 1 tbsp Water; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; Winter Farmers’ Market Salad:; 3 heads Radicchio, cut into halves; 2 bunches Baby Asparagus, ends trimmed; 2 lg Fennel Bulbs, cut into quarters; 2 cup Baby Arugula; 1 (8 oz) ball Burrata Cheese, removed from liquid; 8 slices Prosciutto di Parma, slightly thicker cut; 2 ea Navel Oranges, rind removed, cut into 1/4 inch circles; 2 ea Blood Oranges, ring removed, cut into 1/4 inch circles; 1/4 cup Candied Pecans, for garnish; 1 Lemon, cut in half, grilled, for garnish; Additional Items:; Medium Bowl; Stainless Steel Griddle Topper (if using a grill); Stainless Steel Barbecue Sheet (if using a grill); Aluminum Foil

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 20 - 50 minutes
Cook Time: 10 - 30 minutes

Ingredients:

Pomegranate Vinaigrette:

Pomegranate Juice, bottled
Red-wine Vinegar
Honey
Extra Virgin Olive Oil
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste
Pomegranate Seeds, for garnish

Marinade for Grilled Veggies:

Balsamic Vinegar, good quality
Extra Virgin Olive Oil, good quality
Water
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste

Winter Farmers’ Market Salad:

Radicchio, cut into halves
Baby Asparagus, ends trimmed
Fennel Bulbs, cut into quarters
Baby Arugula
Burrata Cheese, removed from liquid
Prosciutto di Parma, slightly thicker cut
Navel Oranges, rind removed, cut into 1/4 inch circles
Blood Oranges, ring removed, cut into 1/4 inch circles
Candied Pecans, for garnish
Lemon, cut in half, grilled, for garnish

Additional Items:

• Medium Bowl
• Stainless Steel Griddle Topper (if using a grill)
• Stainless Steel Barbecue Sheet (if using a grill)
• Aluminum Foil

Directions:

For the Pomegranate Vinaigrette:

In a bowl, add the pomegranate juice, vinegar, honey, salt and pepper.
Whisk in the olive oil.
Taste and adjust seasoning if needed.
Set aside until ready to use.
Make sure to whisk right before adding to salad.

For the Grilled Veggies:

Preheat grill on medium-high heat for 15 minutes.
If using a grill: Set the stainless steel griddle topper on one half of the grill to preheat.
While the grill or griddle is preheating, cut and clean all the veggies.
In a bowl, whisk together ingredients for the marinade.
Using a basting brush, add the balsamic marinade all over the surface area of the treviso, asparagus and fennel.

For the Radicchio:

Place the radicchiocut side down onto the grill.
Cook for about 4 - 5 minutes, until the edges start to brown.
To finish, turn over, season with salt and pepper and cook for about 4 more minutes, until the radicchio halves are browned, wilted and tender.
Remove from heat and cover with foil.

For the Asparagus:

Place the asparagus on the stainless steel barbecue sheet to cook. The grid keeps the asparagus from falling through the grill grates. It’s a great accessory to own!
After 4 minutes, using tongs, turn the asparagus over to finish grilling, another 4 minutes.
Remove from heat and cover with foil.

For the Fennel:

Cut the fennel into halves. Cut each half into quarters.
Place the fennel down on the grill and cook for four minutes, until lightly charred.
To finish, turn over and finish grilling for another 4 minutes.
Remove from heat and cover with foil.

To Plate:

Dress the baby arugula with some of the pomegranate vinaigrette.
Place the dressed arugula down in the center of a large platter, forming a small pile.
Arrange the grilled radicchio, asparagus, fennel, oranges, and prosciutto around the arugula.
Place the burrata cheese on top of the dressed baby arugula.
Drizzle the remaining pomegranate vinaigrette on top of the grilled veggies and oranges.
Garnish with candied pecans and pomegranate seeds.
Using a knife, slightly cut the burrata in half and serve.
Enjoy watching your dinner guests devour this salad!