Pear Salad with Pomegranate and Pecans
This is a study in contrasts featuring juicy pears against tangy gorgonzola, bright pomegranate against savory shallot. It's the ultimate fall and winter side dish, particularly suited for holiday entertaining like Thanksgiving or Christmas, pairing well with roasted meats and fish.
Ingredients
- 1 ripe pear
- 1 shallot
- 60g pecan pieces
- 220g mixed baby greens
- 80g pomegranate seeds
- 45g gorgonzola cheese crumbles (or feta/goat cheese; omit for vegan)
- 50g granulated sugar (or honey)
- 60ml white vinegar
- 1 tsp dry mustard
- 1 tsp onion flakes
- 1/4 tsp kosher salt
- 120ml grapeseed oil (or neutral oil)
- 1 tbsp poppy seeds
Instructions
Whisk together sugar, vinegar, mustard, onion flakes, and salt in a medium bowl. Gradually whisk in oil until creamy. Stir in poppy seeds. Store refrigerated if not using immediately.
Slice pear thinly and shallot thinly. Extract pomegranate seeds.
Toast pecans in dry skillet over medium heat, stirring frequently, until fragrant and slightly darker (4-5 minutes). Transfer to plate immediately.
Arrange greens on plate or platter. Top with pear, shallot, pecans, pomegranate seeds, and cheese. Drizzle with approximately 6 tablespoons dressing per 4 servings.