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Recipe Sun Feb 28 2010
Orange-Pistachio Salad with Pomegranate Molasses
Fruit salad is not the first dessert that comes to mind in the depths of winter, but my friend and foodie business partner Dimitra Tasiouras served up an exceptional example at a dinner party a few weeks ago. This assemblage is at once easy and gorgeous, refreshing and sophisticated. Serve as is or with homemade vanilla ice cream.
Orange-Pistachio Salad with Pomegranate Molasses
6 navel oranges cut horizontally into 1/3" slices, skin and pith removed
1 cup pitted, chopped dates
1/2 cup floral honey
1/4 cup pomegranate molasses (sold in Middle Eastern markets)
1/2 cup chopped salted, roasted pistachios
1/2 cup finely chopped fresh mint
Place the orange slices in a single layer in a 9" x 13" baking dish or similarly-sized platter. Sprinkle the chopped dates over the oranges. In a small bowl, stir together the honey and pomegranate molasses. Drizzle the honey mixture over the oranges and dates. The recipe can be made up to this point as much as 24 hours in advance, covered and refrigerated.
Sprinkle the pistachios and mint over the oranges and dates just before serving. Serves 6. Adapted from the New York Times.
