Pear and Pomegranate Salad with Pear and Champagne Vinaigrette

By Erika on July 21st, 2012 / / No Comments



Pear and Pomegranate Salad with Pear Vinaigrette
Prep time
Total time
Serves: 4 salads
  • For dressing:
  • 1 pear, cored and peeled
  • ½ cup apple juice
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • 2 tablespoons apple cider vinegar
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon freshly cracked black pepper
  • 3 tablespoons canola oil
  • dash sea salt
  • For salad
  • 1 head butter lettuce
  • 2 ripe pears (I used Bosc pears), sliced lengthwise into ¼-1/2" slices
  • 1 cup pomegranate seeds
  • 1 cup roasted pecans, chopped
  • 3 ounces Garlic and Herbs Boursin cheese (a package is 5.2 ounces)
  1. Make dressing. Place all ingredients except oil and salt in a food processor or blender. Blend on high until well mixed. Drizzle oil in while still blending until all oil is incorporated. Salt to taste. Refrigerate. Makes about 1 cup.
  2. Make salad. Divide butter lettuce leaves onto four plates. Assemble ½ of a pear onto each bed of lettuce. Sprinkle pomegranate seeds, pecans and Boursin evenly onto each salad. Drizzle dressing and serve.

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