Pears and pomegranates ... sweet and crunchy ...
and so pretty in a festive salad!
It takes just minutes to have it ready to serve.
PEAR AND POMEGRANATE SALAD
2 Bartlett pears
1 tbsp. lemon juice
6 cups torn lettuce
(I used a mix of field greens and herbs)
¼ cup pomegranate seeds
Core and thinly slice pears; toss with lemon juice
Divide among 4 plates, arranging in overlapping circles.
(Cover and refrigerate for up to 4 hours.)
¼ cup vegetable oil
2 tbsp. pomegranate juice
2 tbsp. lemon juice
1 tsp. Dijon mustard
2 tsp. liquid honey
¼ tsp. salt
¼ tsp. pepper
In a small saucepan, whisk all ingredients together;
bring to a boil. Reduce heat and simmer , whisking until
thickness of syrup, about 2 minutes.
Drizzle about 1 tbsp. over pears on each plate.
In a large bowl, toss lettuces with remaining vinaigrette to coat;
mound attractively on pears.
Sprinkle with pomegranate seeds.
Yield: 4 servings