Top Review by Chicagoland Chef du Jour
I have had this recipe marked for ages and was waiting for poms to be in season. It was worth the wait! OMG, this is a gorgeous & yummy salad! I love the pop & slight crunch of the pom seeds. They are not sweet so it is a great contrast to the sweet pears. I used bartlett pears because my red pears were not ripe. The dressing is amazing and not overly sweet, just perfect with this salad. I used both baby arugula and red leaf lettuce. I forgot to top with blue cheese for our dinner but we didn't miss it. I did add it to the salad the following day and YUM! So it's good both ways. if you are not a fan of blue cheese, no worries. Be sure to check out my recipe for removing pomegranate seeds, it works like a dream! recipe#446884
- 1 cup candied pecans (see my Sweet and Spicy Candied Pecans - With a Kick)
- 1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
- 1⁄2 cup pomegranate seeds (from 1 pomegranate)
- 2 cups large dark seedless grapes, halved
- 1⁄2 cup chopped red onion
- 1⁄4 cup crumbled blue cheese
- 4 ripe red pears
- 1⁄2 cup aged balsamic vinegar
- 1⁄4 cup olive oil
- 4 tablespoons brown sugar
- salt and pepper, to taste
- 2 tablespoons finely minced fresh orange zest
Directions See How It's Made
- Make candied pecans.
- In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
- Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
- Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
- Arrange candied pecans around the pears.
- Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
- Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.