POM Honey Dijon Dressing:
Juice from 2 or 3 large POM Wonderful Pomegranates,* or 1 cup POM Wonderful 100% Pomegranate Juice
1/2 cup white vinegar
1 lemon, juice and zest
2 tablespoons honey
1 tablespoon Dijon mustard
1 cup canola oil
salt and pepper to taste
Prepare fresh pomegranate juice.* In a large mixing bowl, combine the pomegranate juice, white vinegar, lemon juice and zest, honey and Dijon mustard. Slowly whisk in the oil, seasoning to taste with salt and pepper.
Pear Salad:
1/2 cup pomegranate arils
1 lb. salad greens
1/2 cup sliced honey roasted almonds
1 cup blue cheese crumbles
2 ripe d'Anjou pears
Score 1 or 2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Toss the salad greens with just enough dressing to lightly coat. Top with almond slices, blue cheese crumbles and sliced pears. (Slice the pears at the last minute to prevent browning.) Garnish with fresh pomegranate arils.
* For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
-Recipe created by Chef Michael LeClerc for POM Wonderful