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Pomegranate, Watercress and Pear Salad

Posted by in Culinary Delights

Nothing can enliven your senses this time of year quite like this refreshing salad of perfectly ripe but firm D’Anjou or Bartlett Pears on a bed of watercress, served with a Blood Orange dressing. In the event you cannot find blood Oranges, simply combine 1/2 cup pomegranate juice with 1/4 cup regular pomegranate juice.


1/4 cup extra virgin olive oil
3 tablespoons pure pomegranate juice
3 tablespoons white wine vinegar
2 tablespoons walnut oil
1/2 teaspoon Dijon mustard
2 large bunches watercress, thick stems trimmed
1 head butter lettuce, torn into bite-size pieces
2 firm but ripe pears, halved, cored, each half cut into 6 wedges
1/2 cup crumbled ricotta salata cheese, feta or gorgonzola cheese
1/2 cup fresh pomegranate kernels
1 cup seasoned croutons (optional)

1. Whisk first 5 ingredients in small bowl. Season with salt and freshly cracked black pepper.
2. Combine watercress and butter leaf lettuce in a bowl. Pour all but 2 tablespoons dressing over and toss to coat.
3. Divide greens among 6 plates. Sprinkle with croutons if necessary.
4. Arrange 4 pear wedges in spoke pattern on each plate.
5. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

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