Winter Green Salad With Sugared Walnuts, Crispy Pears And Pomegranate

Terry Walters, Clean Food

6 Servings

Ingredients

• 6 cups chopped or torn bitter greens (arugula, romaine lettuce, frisee, dandelion greens or watercress)
• 2 D’Anjou pears (red or green), thinly sliced
• Seeds from 1/2 pomegranate

For the sugared walnuts:

• 1 tablespoon maple syrup
• 1 tablespoon walnut oil
• 1 tablespoon maple sugar
• 1 teaspoon ground cinnamon
• 2 cups walnuts

For the pomegranate vinaigrette:

• 1 garlic clove, minced
• 1 shallot, minced
• 1/2 cup pomegranate juice
• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon zesty honey mustard
• sea salt

Instructions

Prepare the vinaigrette: in a medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Refrigerate until ready to use.

Prepare the walnuts: Preheat oven to 350°F. In medium bowl, combine syrup, walnut oil, maple sugar and cinnamon. Add walnuts, toss to coat and spread on parchment-lined cookie sheet. Bake until lightly browned (about 20 minutes). Remove from oven and set aside.

Assemble the salad: Place greens in salad bowl, combine with most (but not all) of the sliced pears, drizzle with pomegranate vinaigrette and toss to coat. Arrange remaining pears and sugared walnuts over salad greens, top with pomegranate seeds and serve.