Name: Watercress, Pear and Pomegranate Salad
Yield: Serves 6
Ingredients: 1/4 cup olive oil; 3 tablespoons pure pomegranate juice; 3 tablespoons white wine vinegar; 2 tablespoons walnut oil; 1/2 teaspoon Dijon mustard; 2 large bunches watercress, thick stems trimmed; 1 head butter lettuce, torn into bite-size pieces; 2 firm but ripe pears, halved, cored, each half cut into 6 wedges; 1/2 cup crumbled ricotta salata cheese or feta cheese; 1/2 cup fresh pomegranate kernels

Recipe information

Yield
Serves 6

Ingredients

1/4 cup olive oil

3 tablespoons pure pomegranate juice

3 tablespoons white wine vinegar

2 tablespoons walnut oil

1/2 teaspoon Dijon mustard

2 large bunches watercress, thick stems trimmed

1 head butter lettuce, torn into bite-size pieces

2 firm but ripe pears, halved, cored, each half cut into 6 wedges

1/2 cup crumbled ricotta salata cheese or feta cheese

1/2 cup fresh pomegranate kernels

Preparation

Step 1
Whisk first 5 ingredients in small bowl. Season with salt and pepper.
Step 2
Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.

TagsSalad Watercress Leafy Greens Vegetable Pear Fruit Pomegranate Starter Dinner Lunch Gluten Free Vegetarian Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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