Recipe - Jewel Salad

3 Pomegranates; seeded, about
3 cups
3 Persimmons; finely chopped
1 One half cup Finely Chopped Prunes; About
30 Prunes
9 Clementines; Finely Chopped,
Peeled And Sectioned
3 Granny Smith Apples; Peeled
And Chopped
3 lg Bulbs fennel; finely chopped
3 lg Stalks celery; finely
chopped
3 Heads Radicchio; Halved,
Thinly Sliced
4 tablespoon Olive oil
1 tablespoon Freshly squeezed lemon juice
1 One half teaspoon Dijon mustard
1 tablespoon Freshly squeezed orange
juice
Salt and freshly ground
pepper
2 Pinches sugar
2 tablespoon Sherry vinegar
1 tablespoon Canola oil
One half cup Stilton cheese; crumbled
One half cup Walnuts; coarsely chopped

1. Place each variety of chopped fruit and vegetables in a separate bowl.
In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1
teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to
combine. Divide dressing between pomegranates, prunes, clementines, and
apples. Toss dressing with each fruit, keeping separate.

2. In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon
olive oil, One half teaspoon Dijon mustard, salt, pepper, pinch sugar, and the
Stilton to combine. Divide dressing between fennel, celery and radicchio.
Toss dressing with each vegetable, keeping separate.

3. Spread a bed of dressed fennel on a large platter. Add additional
layers, alternating ingredients as you wish, and gradually build up the
salad in a vertical mound. Sprinkle with additional pomegranate seeds,
walnuts, and crumbled Stilton, if desired. Serve immediately.

Scanned and fomratted by Carole Walberg from Martha Stewart's Home Page

Recipe by: Martha Stewart's Home Page

Posted to MCRecipe Digest V1 #960 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Dec 17, 1997