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Categories:
shallot olive oil pama pomegranate apple cider vinegar salt ground pepper pear honey walnuts blue cheese pomegranate seeds
Viewed: 30 - Published at: 4 years agoIngredients
- 1 shallot, minced (about 2 Tbsp.)
- 12 cup olive oil
- 14 cup pama pomegranate liqueur
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 12 teaspoon fresh ground pepper
- 1 firm-ripe pear
- 1 tablespoon honey
- 8 cups about 9 ounces mixed baby greens (or greens of choice)
- 14 cup toasted walnuts
- 12 cup crumbled blue cheese
- pomegranate seeds
Method
- Put shallot, olive oil, PAMA, honey, vinegar, salt and pepper in small jar with tight fitting lid.
- Shake vigorously to dissolve honey and salt.
- Peel pear if desired and julienne or cut into thin slices.
- Put salad greens in large bowl, drizzle with half the dressing.
- Toss to coat the greens.
- Serve on individual plates and top with pear, blue cheese, walnuts and pomegranate seeds.
- Extra salad dressing can be used on another salad or as marinade for grilled chicken or beef.
