Pear & Blue Cheese Salad With Pomegranate Balsamic Dressing

1. 1

   Add pomegranate juice, balsamic, garlic, honey, and thyme into a small saucepan on high heat and bring to a boil. Simmer until liquid has reduced by half; about 15 minutes. Strain into a bowl and set aside.

2. 2

   Combine 1 tablespoon of the reduction with olive oil and mustard in a small jar or tupperware container with a lid. Seal tightly and shake until all ingredients are combined. Add salt and pepper to taste.

3. 3

   Plate the greens, then top with the sliced pear, pomegranate arils, sliced almonds, and blue cheese crumbles. Drizzle the dressing over top with a spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.