3 cups torn boston or leaf lettuce ( could use spinach as well)
3 cups frisee lettuce
1/4 cup pomegranate juice
2 Tbsp lemon juice
1 Tbsp grainy mustard
2 tsp. liquid honey
1/2 tsp salt and pepper
Instructions
Core the pears and thinly slice. Toss with lemon juice. Divide them among 4 plates. Cover and refridgerate for up to 4 hours
Meanwhile, in a sauce pan, whisk together oil, pomegranite juice, lemon juice, mustard, honey and salt and pepper.
Reduce heat and simmer. Whisking until it is the thickness of maple syrup.
Drizzle about 1 tbsp over the pears
In a large bowl, toss the leaf and frisee lettuce with the remaining vinegrette and mound attractively on a plate. Sprinkle with pomegranite seeds.
Originally Submitted
1/25/2015
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