|I love to serve this festive salad this time of year|
when pomegranates are in season...
Prep: 10 Mins. |
Stand: 15 Mins.
3 pears, peeled, cored, and cut into thin wedges
½ cup pomegranate seeds, (skin and light-colored membrane removed from on pomegranate, see *Tip below)
1 tablespoon lemon juice
2 tablespoons dark brown sugar
pinch of nutmeg, freshly grated
1/2 teaspoon cinnamon
4 cups torn lettuce
½ teaspoon vanilla extract
2 tablespoons candied pecans, finely chopped
Place the sliced pears and pomegranate seeds into medium non-reactive bowl. Toss with lemon juice to coat. Add the brown sugar, nutmeg, and cinnamon, and vanilla, then fold to coat once again. Cover and refrigerate for at least 15 minutes before serving to let the flavors meld.
Place torn lettuce equally amongst four plates, top with pear mixture, and sprinkle with chopped candied pecans. – Enjoy!
*Tip: To easily seed a pomegranate without making a mess, use a large mixing bowl filled half-full of room temperature water. Cut the pomegranate in half and submerge the halves in water, using your hands to separate the seeds from the inner membrane. The membrane should float to the surface. Discard membrane and outer rind as you remove the seeds. Skim the surface to remove any bits of membrane. Drain seeds in a colander.
--Pomegranates when prepped have a seed inside of the dainty fruit that I do not mind, although if you prefer, substituting blueberries in this recipe is delicious as well --