Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette

Photo: The Culinary Chronicles

Ingredients

8 cups Mixed Greens (ie. Arugula, Baby Spinach, Mâche, etc.)

2 Small Asian Pears, sliced paper thin

cup Fresh Pomegranate Seeds

1/2 cup Gorgonzola, crumbled

cup Pistachio Nuts, roughly chopped

Pomegranate Vinaigrette:

2 tablespoons Fresh Pomegranate Seeds

3 tablespoons Red Wine Vinegar

1/2 teaspoon Sugar

2 Shallots, thinly sliced

1/2 cup Extra Virgin Olive Oil

Kosher Salt and Fresh Cracked Pepper to taste

Preparation

Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low. Add shallots and cook until softened—about 2-3 minutes. Remove from heat and cool. Place pomegranate s eeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.

Arrange the greens onto a large platter. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top. Drizzle the vinaigrette over the salad and serve immediately.