6 cups greens, such as arugala or romaine
2 pears, thinly sliced, skin on
Seeds from 1/2 pomegranate
1 /2 cups of candied walnuts
1 garlic clove, smashed and made into a paste
1 shallot, minced
1/2 cup pomegranate juice
1/2 olive oil
2 tablespoons balsamic vinegar
1 tablespoon zesty honey mustard
fresh thyme (optional)
Clean and dry the salad greens. Mix with the pears.
For the dressing, combine all ingredients and whisk until emulsified.
When the dressing is finished, pour over the salad and evenly coat the greens. Arrange the walnuts, remaining pears, and pomegranates on top of the salad. Add a grind or two of pepper and a sprinkle of salt.