Pear & Blue Cheese Salad with Pomegranate Balsamic Dressing
Why I Love This Recipe
Oh you fancy huh?
It may sound a little gourmet, but this salad is easy to make at home. It’ll impress anyone you serve it to – including yourself. The recipe below serves one, but I recommend multiplying it and serving it at a dinner party or, if opportunity knocks, as part of a home-cooked date night meal. It has a romantic feel to it, probably because ingredients like blue cheese, Bosc pear, pomegranate, and balsamic are often thought of as fancy and elegant.
Vibes aside, this salad covers a wide spectrum of flavors in each bite and has vibrant color. You’ve got bitter, savory, sweet, salty, nutty, tangy, and acidic all on one plate. The dressing begins by making a pomegranate-balsamic reduction, of which you’ll be left with extra – a liquid gold concoction you can later drizzle on steak, grilled chicken, or roasted vegetables. What’s not to love?
Ingredients You'll Need
2 cups mixed greens
1/4 Bosc pear, cored and thinly sliced
1 tablespoon sliced almonds
1 tablespoon pomegranate arils
1 tablespoon blue cheese crumbles (I used Salemville Amish Blue Cheese crumbles – highly recommend!)
1 cup 100% pomegranate juice
1 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 teaspoon coarse dijon mustard
Salt and pepper
Add the pomegranate juice, balsamic, garlic, honey, and thyme into a small saucepan on high heat and bring to a boil. Simmer until the liquid has reduced by half; about 15 minutes. Strain into a bowl and set aside.
Combine 1 tablespoon of the reduction with the 1 tablespoon olive oil and 1 teaspoon dijon mustard in a small jar or tupperware container with a lid. Seal tightly and shake until all ingredients are combined. Add salt and pepper to taste.
Plate the greens, then top with the sliced pear, pomegranate arils, sliced almonds, and blue cheese crumbles. Drizzle the dressing over top with a spoon.
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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