By Chaia Frishman/kosher.com

Ingredients

Salad

• 1 10-oz. bag mesclun salad mix
• 1 cup pomegranate arils
• 2 blood oranges, peeled and sliced
• ½ cup candied pistachios, crushed

Dressing

• juice of 2 blood oranges
• 2 tablespoons plum wine vinegar
• 2 tablespoons honey
• ¼ teaspoon fine salt
• 2 tablespoons extra-virgin olive oil

Prepare Topping and Dressing

To make candied pistachios stir 3 tablespoons sugar, 1 tablespoon water, and a pinch of salt in a bowl. Add ½ cup shelled pistachios and stir to coat. Spread on a baking sheet and bake 8 minutes till nuts are crispy.

Mix together all dressing ingredients. It should yield about 1 cup of dressing.

To Serve

This salad looks great on a wide plate with the salad layered on the bottom, pomegranate arils and pistachios sprinkled on top and the blood orange slices placed before serving. Drizzle the dressing in a zig zag across the dish.

Tip: You can also do this with individual plates of salad on a smaller scale.