Description
A fall and winter favorite–I am always eager for pomegranates to come in season so I can make this again. I make my own pomegranate juice by pressing the seeds against a metal sieve.
Ingredients
- 3 cups green leaf lettuce, rinsed and torn
- 1 Bartlett or Anjou pear
- ⅓ cup pomegranate seeds
- 1 tablespoon vegetable oil
- 2 tablespoons pomegranate juice
- 1 tablespoon lemon juice
- 1 teaspoon prepared Dijon-style mustard
- ½ tablespoon honey
- ground black pepper to taste
Instructions
- Divide the lettuce between two bowls. Halve and core the pear
- then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil
- pomegranate juice
- lemon juice
- mustard
- honey
- and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer
- stirring frequently
- until the dressing thickens slightly
- about 2 minutes. Pour the warm dressing over the salads and serve.
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Servings: 2