Pear Salad

Ingredients

• 6 cups mixed salad greens (like arugula, baby spinach)
• 1/2 small shallot (very thinly sliced)
• 2 medium figs (quartered)
• 3 medium pears (thinly sliced (Bosc or Anjou are great), ripe but firm)
• 4 ounces blue cheese (crumbled)
• 1 cup walnut halves (lightly toasted and roughly chopped)
• 1/2 cup pomegranate arils
• fresh thyme (for garnish)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons champagne vinegar (or white wine vinegar)
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• pinch salt and freshly ground black pepper

Instructions

1. 1

   In a dry skillet, dry toast the walnuts over a medium heat for 3-4 minutes until fragrant. Remove from the heat and let cool then roughly chop and set aside.

2. 2

   Arrange the salad greens in a large salad bowl, then add the sliced shallots and fig quarters. Fan pear slices at intervals in the bowl then crumble over the blue cheese and scatter with the toasted walnuts. Lastly, add spoonfuls of pomegranate arils and a few sprigs of fresh thyme.

3. 3

   To make the dressing: Whisk together the olive oil, vinegar, Dijon mustard, salt and pepper until smooth and emulsified.

4. 4

   Drizzle the salad with the vinaigrette just before serving.