This recipe is compliments of Chef Michael LeClerc from 350 Main Brasserie in Park City, Utah. The salad is beautiful and the Hill Team loves POM.
POM Honey Dijon Dressing
Juice from 2-3 large POM Wonderful Pomegranates* or 1 cup POM Wonderful 100% Pomegranate Juice.
1/2 cup white vinegar
1 lemon, juice and zest
2 tablespoons honey
1 tablespoon Dijon mustard
1 cup canola oil
salt and pepper to taste
Method:
Prepare fresh pomegranate juice.*
In a large mixing bowl, combine the pomegranate juice, white vinegar, lemon juice and zest honey and Dijon mustard.
Slowly whisk in the oil, seasoning to taste with salt and pepper.
Pear Salad
1/2 cup arils from 1-2 large POM Wonderful Pomegranates
1 pound salad greens
1/2 cup sliced honey roasted almonds
1 cup blue cheese crumbles (we like the Rogue Valley and when good blue is not available we substitute goat cheese)
2 ripe d’Anjou pears
Method:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Toss the salad greens with just enough dressing to lightly coat.
Top with almond slices, blue cheese crumbles and sliced pears. (Slice pears at the last minute to prevent browning.)
Garnish with fresh omegranate arils.
* For 1 cup of juice, cut 2-3 large POM Womderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set juice aside.
You may wonder why we refer to POM Wonderful all the time for pomegranate juice or fresh pomegranates. It’s simple, they excel in both categories. At some point, I may have to review the product and list everything wonderful about it.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
