1 lb medium shrimp, steamed and peeled
3 small to medium beets, boiled, peeled and cubed
3/4 cup pomegranate arils
1/4-1/3 cup crumbled Gorgonzola
1/4 cup slivered almonds
12 oz arugula
1 teaspoon anchovy paste
2-3 tablespoons white balsamic vinegar
1 1/2 teaspoon Dijon mustard
1 1/2-2 tablespoons extra virgin olive oil
freshly ground black pepper
Whisk together the dressing ingredients. Toss with the arugula in a large bowl. Divide among 4 plates. Top with remaining ingredients.
We recently spent a weekend in Alexandria, Va where we actually ended up going to the same restaurant twice in two days for lunch. The Hangtown fry I had the first day was so good, we returned so I could try their seafood Cobb, which was also excellent. This salad is really nothing like that one but I have to say their salad inspired me to make it. I normally avoid salads during the winter because they are often boring and lack tomatoes, which I love. However, the seafood Cobb was so good, I realized I could make a green salad in the winter that I’d actually enjoy as more than just a place holder for summer. The trick is picking strongly flavored ingredients (Gorgonzola, arugula, anchovy spiked dressing) and a few ingredients that actually are in season: beets and pomegranate.