Hamachi Crudo with Pomegranate Vinaigrette

Hamachi Crudo with Pomegranate Vinaigrette and a Salad of Persian Cucumber, Radishes and Grapes
yields 6 servings

Ingredients:
1 lb.         hamachi, sliced thin
as needed    salt, lime juice and olive oil

For Vinaigrette:
1 Tbsp.    honey
2 tbsp.    balsamic vinegar
1 cup     blended olive oil
8 oz.     pomegranate seeds
To Taste     ground pepper

For salad:
1⁄2 tray     micro arugula
1 lb.     Persian baby cucumber, sliced lengthwise
3 oz.     watermelon radishes (sliced)
3 oz.     red grapes (sliced)
3 oz.     spring onion (shaved)
1 each     red grapefruit (segmented)

Cooking Directions:
1. Marinate Hamachi with olive oil and lime juice.
2. For Vinaigrette: Blend everything in bar blender and strain through chinois. Reserve.
3. For salad: Combine salad ingredients. Season with salt and pepper and 1⁄4 cup pomegranate vinaigrette.
4. To plate: Arrange the Hamachi and top with the salad mixture. For garnish around the plate place the sliced grapes and pomegranate vinaigrette.

Courtesy of Alain Redelsperger, Executive Chef, Mountain View Country Club, Palm Springs, Calif.