seasonal greens

A salad to span the seasons. Saturday night we were invited to a cozy dinner for four and because the weather was on a downward dip we bypassed the porch and supped in front of a fire. My contribution was a first course salad. I wanted to bring something that was suitable for the chill in the air but hinted at spring which just like the buds on the trees will surely pop at any moment.

Here's the salad- ripe bosc pears with the tang and crunch of pomegranate seeds and a splash of slightly sweet raspberry balsamic dressing.

Start with top quality olive oil and raspberry balsamic vinegar.

Pomegranate seeds from Trader Joe’s are a timesaving shortcut.

Whisk together the raspberry vinegar, lemon juice and olive oil until just emulsified.

Whisk in the honey and finely chopped shallots. Season with salt and pepper. Set aside.

Core and slice the pears.

Fan pear slices out on salads plates.

Sprinkle with half of the pomegranate seeds.

Toss the greens with the dressing.

And the remaining pomegranate seeds.

Place the dressed greens atop the pear slices.

Do Ahead:

The dressing can be made two days ahead of time. Cover and refrigerate. Pears can be cored and sliced a couple hours ahead of time. Sprinkle with lemon juice, wrap in plastic with and refrigerate. Right before serving toss greens and assemble.

Complete with a sure sign that spring is in fact on its way.