Pear and Pomegranate Salad

 One of the best things about fall and winter is having pomegranates, the jewel of my garden. 

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Pear and Pomegranate Salad

Adapted from:  Autumn Gatherings by Rick Rodgers

Serves 4-6

Pomegranate Vinaigrette:

1 1/2 T sherry vinegar (or white wine vinegar if that is what you have)

2T bottled pomegranate juice (or 1 T pomegranate molasses)

1/4 teas salt

1/8 teas freshly ground pepper

1/3 c vegetable oil

2 T walnut oil

Salad:

2 ripe pears, cored and cut lengthwise into thin wedges (red pears are particularly pretty)

1/3 c pomegranate seeds

1/3 c walnuts, toasted and coarsely chopped

5 ounces mixed greens, including some lettuce

salt and freshly ground black pepper

Place all the vinaigrette ingredients into a pint jar and briskly shake until emulsified. If you use pomegranate molasses you will need to shake it again just before dressing the salad.

In a bowl, place the pear slices with the walnuts and mix with about 2 tablespoons of the vinaigrette.

Mix the salad greens with the remaining vinaigrette and toss well until all pieces are covered. Gently stir in the pear/walnut mixture and toss. Taste for seasonings and if needed add salt or pepper. Sprinkle with the pomegranate seeds.  This salad is best served as soon after mixing as possible. 

Notes: 

I like to compose this salad on plates since there are just two of us at most meals. If you mix the salad in a bowl, it might be better to cut the pears into chunks.

If you have a hard time finding the ingredients for the salad try to substitute with similar items. I have used raspberry juice or grape juice instead of the pomegranate. In a pinch you could use olive oil rather than walnut oil. It would be a shame if you didn't make this beautiful salad because of supply train issues.