This recipe is for 2 so increase the amounts as needed for those sitting at the table please. It is colourful, tasty and dressed with a pomegranate vinaigrette.
- 3 cups lettuce, torn into bite size pieces
- 1 Anjou pear
- 1/3 cup of pomegranate seeds
- 1 tbsp. Crisco oil
- 2 tbsp. pomegranate juice
- 1 tbsp. fresh lime juice
- 1 tsp. Dijon mustard
- 1/2 tbsp. honey
- crumbled goat cheese
- sprinkle of chopped pecans
Divide the lettuce between two plates, halve and core the pear, then into slices.
Divide the pear and pomegranate seeds and add to the lettuce. Mix together very gently.
Combine the next 5 ingredients in a saucepan. Bring to a boil over a high heat, then reduce and simmer until it thickens (2-3 minutes). Pour the warm liquid over the salad and top with the crumbled goat cheese and pecans.
Serve with warm dinner rolls, glass of the grape and enjoy.
In a word YUMMY!