I ‘m not that creative with salads, so tend to go with a combination that I know works. I love pears, cheese and nuts with a mix of lettuce, so that’s often what we have. This is one version of that, minus the nuts because I didn’t happen to have any, but toasted walnuts or hazelnuts is what I would add to this if I had them on hand.
10 minutes to prepare
1 pear, cored and choped into bite size pieces
2 tbsp pomegranate seeds
2 oz chevre
4 handfuls of mixed greens
2 tbsp basil leaves (optional)
3 tbsp of toasted nuts (optional)
2 tsp pomegranate molasses
1 tsp Dijon mustard
salt & pepper
3-4 tbsp olive oil
Make dressing by combining pomegranate molasses, mustard and salt & pepper. Whisk in olive oil to taste.
Now to put together the salad, I have my own opinions on this. I really don’t like it when all the tasty parts of the salad fall to the bottom of the bowl and you have to dig for them, so I solve that problem by putting the greens in and tossing them with dressing and then sprinkling the rest of the salad ingredients on top, in this case, the pears, pomegranates, nuts and cheese. Then as people serve themselves, the ingredients mix in with the dressing enough to get the taste and you don’t lose everything to the bottom of the bowl. And it looks prettier with everything on top. If you don’t happen to share my weird feelings about salads, feel free to toss everything together and serve.