Name: Pomegranate and Pear Salad with Citrus Dressing
Ingredients: 6 cups mixed baby lettuces or other mild salad greens; 1 small head radicchio, chopped; 2 heads endive, cored and chopped; 1 cup pomegranate arils; 2 ripe pears, thinly sliced; 6 oz crumbled blue cheese; 1 large orange, juice of (approximately 1/3 cup); 2 tsp fresh orange zest; ½ cup olive oil; 2 T white balsamic vinegar (can sub rice vinegar); 1 T Dijon Mustard (can sub brown mustard); 2 tsp honey; ¼ tsp kosher salt; 1/8 tsp fresh ground pepper

Ingredients

Scale

For Salad:

6 cups mixed baby lettuces or other mild salad greens
1 small head radicchio, chopped
2 heads endive, cored and chopped
1 cup pomegranate arils
2 ripe pears, thinly sliced
6 oz crumbled blue cheese

For Dressing:

1 large orange, juice of (approximately 1/3 cup)
2 tsp fresh orange zest
½ cup olive oil
2 T white balsamic vinegar (can sub rice vinegar)
1 T Dijon Mustard (can sub brown mustard)
2 tsp honey
¼ tsp kosher salt
1/8 tsp fresh ground pepper

Cook Mode Prevent your screen from going dark

Instructions

Place lettuce, radicchio, and endive in a large salad bowl and toss combine. Top with pomegranate arils, pears, and blue cheese.
In a separate, medium-sized bowl, whisk the orange juice, orange zest, olive oil, balsamic vinegar, honey, salt, and pepper together in a bowl. Taste and adjust seasoning. (Makes approximately one cup of vinaigrette. Reserve extra for another use.)
Pour dressing over salad and toss to coat thoroughly with dressing. Serve immediately.