Chef Patrick Shrupka,
Chef Patrick uses grenadine syrup, which is an actual pomegranate reduction, to give the salad a festive colour.
1 1/2 Tbsp canola oil
1/2 Tbsp red wine vinegar
1/2 small can mandarin orange slices, with juice
Salt & pepper, to taste
2 Tbsp sugar
1/4 cup sliced, blanched almonds
1 heart butter lettuce
1/2 small can mandarin orange slices
1 pomegranate, seeds only
Grendadine syrup, to garnish
1. Combine canola oil and red wine vinegar. Put in blender with mandarin orange slices and juice. Blend well. Add salt and pepper to taste. If dressing is too acidic add icing sugar to taste.
1. Preheat oven to 350°F.
2. In a fry pan, over medium heat, melt sugar. Toss in almonds to coat.
3. On a baking sheet covered in parchment spread out sugar-coated almonds. Bake approximately 10 minutes.
1. Tear lettuce and place in salad bowl. Add mandarin orange slices and candied almonds. Toss with dressing and top with pomegranate seeds and grenadine syrup.
Yield 3-4 servings