Pear and Pomegranate Salad with Gorgonzola Cheese (10.15.12)

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by Executive Chef Jason Merryweather, Harvest Restaurant at Thanksgiving Point

Pomegranate Champagne Vinaigrette

  • 1T. honey
  • ½ c. Champagne vinegar
  • ½ c. pomegranate juice
  • 1T. chopped shallot
  • 1t. Dijon mustard
  • 8 oz. vegetable oil
  • Salt and pepper

In a small French bowl whisk together honey, vinegar, pomegranate juice, shallot, and Dijon mustard.  Slowly add vegetable oil. Season with salt and pepper.

Mixed Greens

  • 8 oz. mixed greens
  • 2 large pears or 3-4 small pears quartered seeded and sliced
  • 1 fresh pomegranate peeled and reserve seed
  • ¼ c. shaved red onion
  • 4 oz. Gorgonzola cheese
  • ½ c. candied walnuts

Place above items in mixing bowl. Toss with vinaigrette. Divide into 4-6 servings.

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