INGREDIENTS

INSTRUCTIONS

In a small bowl, whisk together the vinegar, orange juice, shallot, salt
and pepper. Drizzle in the olive oil, whisking constantly until emulsified.
In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5
minutes, or until slightly puffed and golden. Add the soy sauce and stir to
mix, then immediately remove from the heat and turn the pepitas out onto a
plate to cool. Remove any tough stems from the arugula. Scoop out seeds
from papaya, slice into eighths and pare off skin. Cut into julienne. In a
large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate
seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on
the toasted pepitas and serve immediately. This recipe yields 6 servings.
Comments: To remove pomegranate seeds, cut out the blossom end, with some
pith but without cutting into the seeds. Score the skin in quarters, then
break the fruit apart gently, following the lines. Bend back the rind and
pull out the seeds (if you do this under water, the pith and rind will
float and the seeds will sink).
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6181 broadcast 02-17-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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