[2myladyblue]

Pear and Pomegranate Salad
Servings: 4

2 Asian or Bartlett pears
1 tbsp (15 mL) lemon juice
3 cups (750 mL) torn leaf lettuce or Boston leaf lettuce
3 cups (750 mL) frisée lettuce
1/4 cup (50 mL) pomegranate seeds

Warm Vinaigrette:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) pomegranate juice
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) grainy mustard
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) each salt and pepper

Preparation:
Core pears and thinly slice; toss with lemon juice. Divide among 4 plates, arranging in overlapping circles. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Warm Vinaigrette: Meanwhile, in small saucepan, whisk together oil, pomegranate juice, lemon juice, mustard, honey, salt and pepper; bring to boil. Reduce heat and simmer, whisking, until thickness of maple syrup, about 2 minutes. Drizzle about 1 tbsp (15 mL) over pears on each plate.
In large bowl, toss leaf and frisée lettuces with remaining vinaigrette to coat; mound attractively on pears. Sprinkle with pomegranate seeds.


~LadyBlue