- 1 ea Ripe Pears, Peeled and Sliced
- 2 ea Shallots, Peeled and Sliced
- 2 c Pomegranate Juice
- ¾ c Vegetable Oil
- ¼ c Extra Virgin Olive Oil
- 6 Portions Nice Salad Mix
- ½ c Hazelnuts, Toasted and Chopped
- ½ c Pomegranate Seeds, thawed or fresh
- 6 Slices Goat’s Cheese
- ¾ c Pomegranate Dressing
For the Pomegranate Dressing:
Sauté the shallots until translucent. Add the pears and continue to sauté until the pears are soft.
Place the shallots and pears into a blender and add the Pomegranate juice, salt and black pepper. Puree until smooth.
While pureeing, begin to slowly add the oils, allowing the mixture to emulsify.
Chill before serving.
For the Salad:
Place the salad greens in a mixing bowl and toss with ½ c of the dressing.
Place the tossed salad into the center of six plates
Lay slices of goat cheese against the salads.
Carefully drizzle the remaining Pomegranate dressing around each salad.
Sprinkle the Pomegranate seeds and toasted hazelnuts over the salad and serve.
Recipe Credit: Chef Michael Shackleford creates seasonal menus using Central California’s finest ingredients at Trelio Restaurant in Clovis, CA.