"May the witch that's in your town
look you up and chase you 'round
with spooks and bats and owls unseen.
Here's luck to you on Halloween."
Another fall color popped up in the grocery store this week--pomegranate! A bowlful decorates the kitchen at the moment, but they'll disappear over the next week or so. I never ate pomegranates growing up. My Aunt Peg had a tree growing in her garden. Although she found the tree to be very nice, she said the fruit was ugly and "filled with seeds". All that lovely fruit fell to the ground each year, uneaten. I often wonder if the tree survives and if the family living in her home enjoy the fruit.
This salad has been a favorite of ours for a long time. This year, the pomegranate was joined by Michigan apples that we "picked" from the Sawyer Market on our way home from Saugatuck.
Goat Cheese, Pomegranate and Apple Salad
6 ounces goat cheese, sliced about 1/4 inch thick
1/4 cup fine bread crumbs
white of one egg, slightly beaten
Handful of pomegranate seeds
Handful of sugared walnuts
1 medium Macintosh apple, thinly sliced
1. For the dressing I did a simple vinaigrette formula of 1 cup good olive oil, 1/2 cup of vinegar (I actually had a lovely pomegranate vinegar but you can use a balsamic), 1/2 tsp sugar and salt and pepper to taste. Whisk all together. It will keep for a week or more refrigerated.
2. Dip the cheese slices in the egg white then dredge all over in the bread crumbs. Refrigerate for at least 15 minutes before proceeding.
3. On a large plate, arrange the salad greens, top with the apple slices and drizzle with the vinaigrette.
4. In a medium saute pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter until butter is melted.
5. Saute the goat cheese slices until nicely browned on both sides, about three minutes per side. Place on the salad greens and apples. Sprinkle with the pomegranate seeds and walnuts.