Ingredients

  • 8 cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)
  • 2 Small Asian Pears, sliced paper thin
  • cup Fresh Pomegranate Seeds
  • 1/2 cup Gorgonzola, crumbled
  • cup Pistachio Nuts, roughly chopped
  • 2 tablespoons Fresh Pomegranate Seeds
  • 3 tablespoons Red Wine Vinegar
  • 1/2 teaspoon Sugar
  • 2 Shallots, thinly sliced
  • 1/2 cup Extra Virgin Olive Oil
  • Kosher Salt and Fresh Cracked Pepper to taste

Ready In 45 Minutes

Servings: 20

Cooking Instructions

Step 1

  • Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.
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Step 2

  • Add shallots and cook until softenedabout 2-3 minutes.
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  • Length: 3 minutes

Step 3

  • Remove from heat and cool.

Step 4

  • Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.
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Step 5

  • Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.
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Step 6

  • Arrange the greens onto a large platter.
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Step 7

  • Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.
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Step 8

  • Drizzle the vinaigrette over the salad and serve immediately.
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