6 cups chopped or torn bitter greens (arugula, romaine lettuce, frisee, dandelion greens or watercress)
2 D'Anjou pears (red or green), thinly sliced
Seeds from 1/2 pomegranate
For the sugared walnuts:
1 tablespoon maple syrup
1 tablespoon walnut oil
1 tablespoon maple sugar
1 teaspoon ground cinnamon
2 cups walnuts
For the pomegranate vinaigrette:
1 garlic clove, minced
1 shallot, minced
1/2 cup pomegranate juice
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
Prepare the vinaigrette: in a medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Refrigerate until ready to use.
Prepare the walnuts: Preheat oven to 350°F. In medium bowl, combine syrup, walnut oil, maple sugar and cinnamon. Add walnuts, toss to coat and spread on parchment-lined cookie sheet. Bake until lightly browned (about 20 minutes). Remove from oven and set aside.
Assemble the salad: Place greens in salad bowl, combine with most (but not all) of the sliced pears, drizzle with pomegranate vinaigrette and toss to coat. Arrange remaining pears and sugared walnuts over salad greens, top with pomegranate seeds and serve.
From Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You by Terry Walters. Copyright 2009 by Terry Walters. Published by Sterling Epicure. Used by permission of the publisher. All rights reserved.