Pears come into season at the same time as pomegranates and the pairing makes for an ideal salad. Mixed with baby greens and a favorite blue cheese, this salad makes a delicious salad course, or add some crispy bacon, salmon or poached chicken and you’ve created a main course.
Ingredients
- ½ cup walnut pieces
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces mixed baby greens
- 2 pears such as Bartlett or Bosc, cored and sliced
- ½–¾ cup pomegranate seeds
- 2 ounces blue cheese, crumbled
Preparation
In a dry frying pan, toast the walnut pieces over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
To make the dressing, in a large bowl whisk together the vinegar, honey, mustard, ¼ teaspoon salt and ¼ teaspoon pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth.
Add the greens, pears, pomegranate seeds and walnuts to the bowl of dressing and mix gently to coat. Divide the salad among individual salad plates, garnish each with a few cheese crumbles, and serve.
About this recipe
Adapted from Williams-Sonoma Salad of the Day by Georgeanne Brennan (Weldon-Owen, 2016).
