Chef - Created Recipes
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For the Pomegranate Dressing:
1 ea     Ripe Pears, Peeled and Sliced
2 ea     Shallots, Peeled and Sliced
2 c       Stiebs Pomegranate Juice
¾ c       Vegetable Oil
¼ c       Extra Virgin Olive Oil

1. Sauté the shallots until translucent.  Add the pears and continue to sauté until the pears are soft.

2. Place the shallots and pears into a blender and add the Pomegranate juice, salt and black pepper.  Puree until smooth.

3. While pureeing, begin to slowly add the oils, allowing the mixture to emulsify.

4. Chill before serving.

For the Salad:
6 Portions       Nice Salad Mix
½ c                   Hazelnuts, Toasted and Chopped
½ c                   IQF Pomegranate Seeds, thawed
6 Slices          Goat’s Cheese
2 T                   Stiebs Freeze Dried Pomegranate Powder
¾ c                   Pomegranate Dressing

1. Place the salad greens in a mixing bowl and toss with ½ c of the dressing.

2. Place the tossed salad into the center of six plates

3. Dust one side of each of the goat’s cheese slices with Stiebs Freeze Dried Pomegranate Powder and lay against the salads.

4. Carefully drizzle the remaining Pomegranate dressing around each salad.

5Sprinkle the Pomegranate seeds and toasted hazelnuts over the salad and serve.

Chef Michael Shackleford creates seasonal menus using Central California's finest ingredients at Trelio Restaurant in Clovis, CA. 

Chef Mike Shackleford
Trelio Restaurant
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