This is a tasty and visually striking combination of tangy, spicy, and sweet. You can substitute a bit here (tangerines and cranberries come to mind...) but be sure to taste and make sure the flavors balance.
4-6 cups spicy salad mix (arugula, tender mustard greens, endive, etc.)
2 ripe pears, sliced thinly
1/2 cup pomegranate seeds
1/3 lb Manchego, good Pecorino Romano, or not-too-stinky bleu cheese, sliced thinly or crumbled
Dressing:
1/3 cup olive oil
3 tablespoons sherry or champagne vinegar
2 teaspoons raspberry or other fruit preserves (or pomegranate molasses, if you have it)
1 teaspoon brown mustard
Salt to taste
Mix the dressing in a bowl or glass jar and adjust to taste. This salad looks best plated rather than in a bowl - lay the greens down, scatter pear and cheese slices, top with pomegranate seeds, and drizzle the dressing over everything. Enjoy!
2 ripe pears, sliced thinly
1/2 cup pomegranate seeds
1/3 lb Manchego, good Pecorino Romano, or not-too-stinky bleu cheese, sliced thinly or crumbled
Dressing:
1/3 cup olive oil
3 tablespoons sherry or champagne vinegar
2 teaspoons raspberry or other fruit preserves (or pomegranate molasses, if you have it)
1 teaspoon brown mustard
Salt to taste
Mix the dressing in a bowl or glass jar and adjust to taste. This salad looks best plated rather than in a bowl - lay the greens down, scatter pear and cheese slices, top with pomegranate seeds, and drizzle the dressing over everything. Enjoy!
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