I’ve always love the Secret Santa game; participants draw a name and stealthily surprise their given person with kind deeds and little surprises over a specific time period. The culmination comes at the end when each “Secret Santa” is revealed and the mystery is finally over. It’s a fun way to build relationships and team spirit with a group of co-workers or friends.
…………. and this is how it works: Each participating blogger is given the name of another blog, a specified period of time to check this blog out with the assignment of choosing a recipe to prepare and then blog about. Everyone reveals their secret assignment on the same day at the same hour – today! Visitors to the blogs can have fun seeing all the new creations along with the original recipes.
with Pomegranate Vinaigrette
FOR THE SALAD
1 lb. baby spinach – washed and dried (I used butter lettuce)
1/2 lb. strawberries – tops removed and sliced
1/4 – 1/2 cup crumbled goat cheese
FOR THE POMEGRANATE VINAIGRETTE
2 equal parts Pomegranate Juice Concentrate (I used 1 17 ounce bottle of pomegranate/blueberry juice and simmered it to reduce it to about 6 ounces, this took about 10 minutes, I used the Naked Juice brand)
1 equal part champagne vinegar
Fresh cracked pepper – to taste
Kosher salt – a pinch
FOR THE MAPLE-CANDIED ALMONDS
2 teaspoons extra virgin olive oil
1 tablespoon maple syrup
1 cup sliced almonds
1/2 teaspoon sea salt
FOR THE SALAD
Place lettuce or spinach in a large bowl. Add strawberries, candied almonds and goat cheese. Add 2 tablespoons pomegranate vinaigrette and toss. Pass extra vinaigrette at the table.
FOR THE VINAIGRETTE
The vinaigrette can easily be adjusted depending on the size of your salad. I have listed the recipe using equal parts. Just use a bigger measuring cup for a large salad and small measuring cup for a small personal salad.
Whisk ingredients together and pour over salad. Can also be stored in the refrigerator until ready to be used.
FOR THE CANDIED ALMONDS
Combine Maple-Candied Almond ingredients together in a small baking pan. Mix well to coat almonds. Bake at 300˚ for 15-20 minutes or until golden. Remove from oven and cool on parchment paper or waxed paper.