Capon Salad: Insalata Di Capone

• 1 cup golden raisins
• 3 pounds diced poached capon meat
• 3 cups finely diced celery
• 2 cups pomegranate seeds
• 1 cup shelled pistachios, blanched and skinned
• 1 1/2 cups fruity olive oil
• 6 tablespoons red wine vinegar
• 1 tablespoon plus 1 teaspoon aged balsamic vinegar
• Salt and freshly ground black pepper
• 1 cup Parmigiano-Reggiano shavings, optional

1. Put raisins in a bowl and add warm water to cover.
2. Soak until raisins are plumped, about 15 minutes.
3. Drain and pat dry.
4. In a large bowl, combine the capon, celery, pomegranate seeds, pistachio nuts, and soaked raisins; mix well.
5. In a bowl, combine the olive oil and vinegars, whisking to emulsify.
6. Pour over the salad and season with salt and pepper.
7. Mound the capon salad on a serving platter.
8. Top the salad with the Parmigiano-Reggiano shavings, if desired.

golden raisins, capon meat, celery, pomegranate seeds, pistachios, olive oil, red wine vinegar, aged balsamic vinegar, salt, shavings

Taken from www.foodnetwork.com/recipes/mario-batali/capon-salad-insalata-di-capone-recipe2.html (may not work)