Okay, so technically it's more of a salad with thinly sliced apples rather than a true carpaccio traditionally made with meat or fish. But it's still a delicious appetizer-salad.
Leave the skin on the apple for an extra pop of color, especially if you use a bright green tart apple such as Granny Smith to compliment the pistachios and blue cheese, while simultaneously contrasting with the sweet pomegranate dressing. But an ordinary Mac works well, if that's what you have on hand. That's the apple peeking from underneath all the dressing and such.
If you are good with knives, slice the apple as thin as you can, otherwise use a mandolin.
Most of the salad can be prepared in advance. I would wait until the last minute to slice the apple to prevent browning. Yes, I know that a quick toss with lemon juice will slow down the brown. But then there will be too much lemon juice. Yes, I know that you could then omit the lemon juice from the dressing. But it creates a disturbance in the force. Plus it alters the taste of the dressing, which is only a problem if you eat a forkful of greens without a slice of apple.
Yield: 2 servings
1/2 cup pomegranate molasses
1 tsp. honey
1 Tbl. lemon juice
1/2 tsp. coarsely ground black pepper (optional)
2 handfuls baby greens
1 red or green apple
4 1-inch cubes blue cheese
1/4 cup shelled pistachios or pecans, coarsely chopped
Stir together pomegranate molasses, honey, lemon juice and pepper (if using) in a small bowl.
Place a handful of baby greens on each of two salad plates.
Core apple (do not peel), then thinly slice. Immediately arrange, overlapping slices, over greens.
Crumble blue cheese over apple slices, then sprinkle with pistachios (or pecans).
Drizzle pomegranate mixture over salad. Serve immediately.
This recipe has been submitted to the No Croutons Required linky party, courtesy of Lisa's Kitchen (who is hosting the party this month), and Tinned Tomatoes.