Bring pomegranate juice to a boil in a small saucepan; reduce heat to medium-low. Simmer, uncovered, for 6 to 9 minutes or until reduced to 2 Tbsp. Transfer to a small bowl; cool 5 minutes. Add vinegar, maple syrup, poppy seeds and salt. Gradually whisk in olive oil until combined; set dressing aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The marriage of sweetened, crumbled cheese and crisp, earthy pears works beautifully with a trio of tender greens and pomegranate dressing.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. 100% pomegranate juice | ||
| 2 tbsp. Gustare Vita white wine vinegar | ||
| 2 tbsp. Hy-Vee Select 100% pure maple syrup | ||
| 1 tbsp. poppy seeds | ||
| ¼ tsp. kosher salt | ||
| ¼ c. Gustare Vita extra virgin olive oil | ||
| ½ head butterhead lettuce, cored and separated into leaves | ||
| ½ small head red radicchio, cored and cut into small wedges | ||
| 2 heads red and/or green Belgian endive, separated into leaves | ||
| 2 Anjou pears, cored and thinly sliced | ||
| 1 c. seedless red grapes, halved | ||
| ¼ c. pomegranate arils | ||
| 1 (4-oz.) pkg. Soirée honey goat cheese, coarsely crumbled | ||
| ½ (3.5-oz.) container caramelized walnuts |
Things To Grab
- Small saucepan
- Small bowl
- Whisk
Directions
Arrange butterhead lettuce, radicchio, endive, pear slices and grapes in a large serving bowl. Sprinkle with pomegranate arils; drizzle with half of the dressing.
Top salad with goat cheese and walnuts. Serve with remaining dressing.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 34g
- Protein: 7g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%