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.
Pear and Goat Cheese Salad
The marriage of sweetened, crumbled cheese and crisp, earthy pears works beautifully with a trio of tender greens and pomegranate dressing.
Servings and Ingredients
|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
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.
330 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 34g
- Protein: 7g
Vitamin D 0%