Pear and Pomegranate Salad with Gorgonzola and Champagne Vinaigrette

By BClover

Ingredients

• 8 cups baby spinach or romaine lettuce
• 1 ripe pear, cut in half
• 1/3 cup pomegranate seeds
• 2 ounces Gorgonzola
• Champagne vinaigrette, recipe follows
• Fresh cracked pepper
• 1 tablespoon honey
• 1/4 cup champagne vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons olive oil

Details

Servings 6
Preparation time 5mins
Cooking time 5mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

In a decorative bowl or platter, add the spinach or romaine. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. Serve immediately.
Champagne Vinaigrette:

In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil to combine. Refrigerate until ready to use.

CATEGORIES:

Pear

Appetizer

Salad

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