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
3 tbsp. white wine vinegar
1 tbsp. honey
1 tsp brown mustard
2 tbsp. olive oil
Salt and pepper to taste
- 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.
- In a small serving bowl, whisk together the dressing ingredients with some salt and freshly ground pepper. Set aside
- 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.
- Place small bowl (or jar- since that would travel better)of dressing in the middle of wreath.