Pear, Blue Cheese and Pomegranate Salad with Riesling Dressing

Salads | December 17, 2015 | By



DSC01023A beautiful holiday salad or for any special occasion! A masterful flavor combination of pears, blue cheese, pomegranate and toasted walnuts with a very special dressing and easy to make! You can make the dressing and toast the walnuts ahead and then just assemble it.

Serves 4

• 1 cup Riesling wine
• 1 Tbs Dijon mustard
• 2 Tbs white wine vinegar
• 3 tsp of sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 Tbs olive oil

• 1 lb of lettuce of your choice, Spring Mix, Red Leaf Romaine and Bibb work well
• 1/2 cup crumbled blue cheese
• 1/3 cup toasted walnuts
• 1/2 cup pomegranate seeds
• 1 cup of chopped pear, ripe but still firm


Start by heating the Riesling in a small saucepan, bring just to a boil over medium/high heat, then reduce the heat to low and simmer for 30 minutes or until the wine is reduced by half.DSC01004Remove from the heat and let it cool completely. Meanwhile toast the walnuts, just place the nuts in a dry skillet and cook over medium heat til fragrant, about 5-6 minutes.DSC01006In a small bow, whisk all dressing ingredients together.DSC01017To assemble, divide the lettuce evenly on 4 salad plates, top with blue cheese, walnuts, pomegranate seeds and the chopped pear. I always sprinkle on a little more salt on pepper, then drizzle on the dressing.DSC01020Serve with warm crusty bread! Your guest will love this one, and it has all the colors of Christmas!

Note to cooks:
You can usually find pomegranate seeds in the produce department but they can be a bit pricey, it’s very easy to seed a pomegranate, here’s how:
First, cut the bottom flat so you have a stable base, then cut around the little crown or blossom with a paring knife and remove. DSC01010 Then make 6 cuts around the pomegranate, following the little ridge lines, sometimes they’re hard to see, so just make 6 cuts from top to bottom, but not too deep. Then just pull each section apart. DSC01012
DSC01013Now over a bowl with water in it, turn each section inside out, some of the seeds just fall out, pry the rest out with your fingers. The seeds will sink to the bottom and the membranes will float to the top so you can just spoon them out, drain the water and that’s it! Keep in mind the seeds really stain, so wear an old shirt!
Make sure to whisk the dressing really well before drizzling it on the salad.




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