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Pear and Pomegranate Salad

December 26, 2011

In Costa Rica, I greatly enjoyed eating watermelon in November.  And local pineapple, plantains,  and bananas.  But at some point I realised that I was missing out on pomegranate season.  Pomegranates are something I have loved since I was a kid, but ever since my first winter here in 2008, I have especially enjoyed them in pomegranate and pear salad.  I made it tonight for the first time this year.

Pear and Pomegranate Salad

(makes 2 servings)

green leaf lettuce, rinsed and torn, equaling about 3 cups
1 Bartlett pear, cut into bite-sized pieces
1/3 cup pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon mustard (yellow or Dijon)
1/2 tablespoon honey
pepper to taste
Divide the lettuce, pear pieces , and pomegranate seeds between two bowls.  In a small saucepan, combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper.  Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
This is a good first course for a special meal or as a side with rice and salmon or chicken.

*To easily make pomegranate juice, place the seeds in a garlic press.  Alternately you can press them through a sieve.

What’s a winter recipe you look forward to every year?

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