[Watercress, Pear and Pomegranate Salad]
Source: Bon Appétit - December 1995 - adapted
Ingredients
- ¼ cup olive oil
- 3 tablespoons pure pomegranate juice
- 3 tablespoons white wine vinegar
- Touch of honey
- ½ teaspoon Dijon mustard
- 2 large bunches watercress, thick stems trimmed
- 1 head butter lettuce, torn into bite-size pieces
- 2 firm but ripe pears, halved, cored, each half cut into 6 wedges
- ½ cup crumbled feta cheese
- ½ cup fresh pomegranate kernels
- Walnuts, sprinkle small amount on top
Directions
1. Whisk first 6 ingredients in small bowl. Season with salt and pepper. |
2. Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels. |
[ Back to top ]
Notes
The dressing was a bit strong so try 2 T. vinegar with addition honey.
also try walnuts as other cooks suggested
added some carmelized spicy walnuts
Definitely use Feta cheese
Categories
Salad[ Back to top ]
