Pear and Pomegranate Salad With Rosemary Lemon Honey Ginger Dressing

I discovered I love fruit in my salad when I started making salad recipes for our website. Pears are a lovely addition to this salad, but you could substitute apples if you don't have pears. This salad is a must for the holidays.

Ingredients

Salad

• ½ cup Pecans, toasted (optional)
• 5 ounces Baby arugula
• 2 ounces (about ½ cup) goat cheese, crumbled
• 1 large ripe Bartlett pear, thinly sliced
• Arils from 1 pomegranate

Rosemary Honey Ginger dressing

• ¼ cup Rosemary Lemon Extra Virgin Olive Oil
• 3 Tbsps. Honey Ginger White Balsamic Vinegar
• 1 Tbsp. honey (optional)
• ¼ teaspoon Fine sea salt
• Freshly ground black pepper

Directions

1. To toast the pecans and roughly chop them. Set aside.
2. Arrange the arugula across a large serving platter. Sprinkle the chopped pecans and crumbled goat cheese over the arugula.
3. Fan out your slices of pear and sprinkle all over with fresh pomegranate arils.
4. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
5. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the dressing lightly all over the salad.
6. Serve promptly.

Modified recipe from the blog "Cookie and Katie"