pear and pomegranate salad with raspberry vinaigrette

Ingredients:

2 Tbsp raspberry vinegar

¼ cup olive oil

1 Tbsp finely shopped shallot

1 Tbsp honey

1 Tbsp lemon juice

salt and pepper

¼ cup pomegranate seeds, divided

2 bosc pears, cored and sliced

6 generous handfuls of mixed greens

Directions:

Whisk together the raspberry vinegar, lemon juice and olive oil until just emulsified. Whisk in the honey and shallots. Season with salt and pepper.

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 dressed greens atop the pear slices.

Serves 6

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.