Emerald Salad Mold Recipes

Steps:

• In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
• Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
• In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Steps:

• Heat liquid and dissolve gelatin in it. Allow to cool and set.
• Then whip and fold in remaining ingredients.
• Set in one large mold or several individual molds.

Steps:

• Heat liquid and dissolve gelatin in it.
• Allow to set then whip and fold in remaining ingredients.
• Put in one large mold and allow to set. (Makes 12 oz).

Steps:

• Dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add juice to gelatin mixture. Chill until partially set. Beat until frothy. Fold in remaining ingredients. Chill until firm.