I found this in Food52’s Cookbook, and it was delightful.  I used goat cheese and added extra pistachios, but otherwise while you’re reading through the ingredients, it’s easy to imagine how good it is – enjoy!

Arugula, Pear and Pomegranate Salad

Vinaigrette

1 large shallot (or half of a small red onion), thinly sliced (or minced)

1 T. pomegranate molasses AND 2 T. apple cider (or sherry) vinegar

1/2 t. salt AND 1/4 t. freshly ground pepper

1/3 c. good olive oil

To make the dressing, either whisk everything together in a small bowl, or do as I do and put all ingredients into a container with a tight lid and give it a really good shake!

Salad

4 c. EACH arugula AND chopped romaine

2 ripe pears, cored and cubed

1/2 c. + EACH pomegranate seeds AND toasted (I like salted) pistachios

3 oz. (a light half cup) crumbled goat cheese (or feta)

Add the greens and pears to a large bowl and give them a quick toss.  Shake the dressing (again) and pour on about half to start.  Toss to coat, add the pomegranate seeds and pistachios, taste for seasonings, add more dressing if needed and then sprinkle on the cheese to finish.  I love that all of these ingredients are readily available in the winter!

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