Ingredients
Scale
- 5 oz Fresh mixed greens or arugula
- 2 Large ripe pears (Bosc or Anjou), thinly sliced
- 1/2 cup Crumbled blue cheese (Gorgonzola or Roquefort)
- 1/2 cup Walnuts or pecans, roughly chopped
- 1/3 cup Pomegranate seeds (arils)
- 1/4 Red onion, very thinly sliced (optional)
- 3 tbsp Extra virgin olive oil
- 1 tbsp Balsamic vinegar or apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp Honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey. Season with a pinch of salt and black pepper. Shake or whisk vigorously until the dressing is emulsified and smooth. Taste and adjust the sweetness or acidity to your preference.
- Place the chopped walnuts in a small dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently, until they become fragrant and slightly golden brown. Remove them from the heat immediately to prevent burning and let them cool completely.
- Wash the pears thoroughly and pat them dry. Slice them into thin wedges, removing the core. If you are not serving the salad immediately, toss the pear slices in a tiny bit of lemon juice to prevent them from browning.
- Place the mixed greens in a large salad bowl. Drizzle half of the vinaigrette over the greens and toss gently to coat. Layer the pear slices, crumbled blue cheese, toasted walnuts, and red onion over the top of the greens.
- Sprinkle the pomegranate seeds over the top for a festive pop of color. Drizzle the remaining dressing over the salad just before serving. Give it one final light toss or serve as a composed salad for a more elegant presentation.
- Cook Time: 20 minutes