Serves: 6

Salad Ingredients:

3 ounces of walnut pieces ( Pecans would also be delicious)

Bag of mixed green salad leaves

3 pears, peeled, cored and sliced

5 ounces of crumbled blue cheese (feta or gorgonzola would also be nice alternatives)

¼ cup pomegranate seeds

Dressing:

3 tbsp. white wine vinegar

1 tbsp. honey

1 tsp brown mustard

2 tbsp. olive oil

Salt and pepper to taste

  1. Heat a frying pan then add walnut pieces. Toast for 3-5 min, shaking pan often or until walnuts smell toasted. Place into a bowl to cool.
  2. In a small serving bowl, whisk together the dressing ingredients with some salt and freshly ground pepper. Set aside
  3. On a large board or platter, arrange the salad leaves in a round wreath shape. Dot over pear slices and blue cheese. Scatter over the pomegranate seeds and toasted walnuts.
  4. Place small bowl (or jar- since that would travel better)of dressing in the middle of wreath.