Pear Salad With Pom Honey Dijon

1. 1

   POM Honey Dijon Dressing: 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.

2. 2

   Pear Salad: Score 1-2 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.

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