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Pear Pom and Pecan Salad

Updated: November 18, 2012 3:51PM



MAKES 8 SERVINGS

Dressing:

4 ounces jellied cranberries

¼ cup pecan pieces

2 tablespoons red wine vinegar

¼ cup orange juice

½ teaspoon Dijon style mustard

¼ cup olive oil

Salt and fresh ground pepper

Salad:

6 cups mixed salad greens

3 yellow or red Bartlett pears, cored but unpeeled

Seeds of 1 pomegranate

1 cup pecan halves, toasted

Combine all dressing ingredients through mustard in a blender and mix until combined. With machine running, add oil in a stream until dressing is thick and well-mixed. Season with salt and pepper.

Place salad greens into a serving bowl. Chop two of the pears into ½-inch cubes and add to the bowl with most of the pomegranate seeds. Toss with ½ cup of the dressing. Slice remaining pear into thin slices and fan over the top of the salad, then sprinkle with the pecans and remaining pomegranate seeds. Serve remaining dressing on the side.

To do ahead: Salad dressing will hold in the refrigerator in a sealed container for up to a week. Wash and dry greens, then spread on several paper towels and roll, jellyroll style. Wrap tightly with plastic wrap and refrigerate up to 24 hours before using. Nuts can be toasted several hours before using. Pomegranates can be seeded by pulling apart while holding underwater in a large bowl. Discard shell and white webbing. Store seeds in a small plastic bag or jar in the refrigerator up to a week, or freeze several months. Cut pears and assemble the salad at the last minute.



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