SPINACH, PEAR AND POMEGRANATE SALAD
Whisk first 4 ingredients in a small bowl. Season with salt and pepper. Combine spinach and lettuce in bowl. Pour all but 2 tablespoons dressing over and toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke patterns on greens. Drizzle with the remaining dressing, sprinkle with cheese and pomegranate kernels.
All contents and photography © 2007-2008 Pacifica Culinaria, Inc.
What you need:
- 1/4 Cup Pacifica Culinaria Plain Avocado Oil
- 4 Tablespoons Pacifica Pear Pomegranate Champagne Vinegar
- 1 Tablespoon Pomegranate Juice
- 1/2 Teaspoon Dijon Mustard
- 2 Large Bunches Baby Spinach, Thick Stems Trimmed
- 1 Head Butter Leaf Lettuce, Torn into Bite Size Pieces
- 2 Firm but Ripe Pears, Halved, Cored and Cut into Wedges
- 1/2 Cup Feta Cheese
- 1/2 Cup Fresh Pomegranate Kernels