Pear And Pomegranate Salad

• 1/2 cups Pistachios
• 1 whole Pear (I Used Bartlett)
• 4 ounces, weight (8 Cups) Mixed Greens, Such As Baby Gem, Green Leaf, Red Leaf And Oak Leaf Lettuces, Roughly Torn
• 1 cup Pomegranate Arils
• 2 ounces, weight Aged Goat Cheese, Shaved (can Use Parmigiano Reggiano Or Pecorino)
• FOR THE DRESSING:
• 2 Tablespoons Lemon Juice, Plus More To Coat Pear
• 2 teaspoons Pomegranate Molasses
• 1/4 cups Extra Virgin Olive Oil
• Salt To Taste

1. Preheat oven to 350u0b0F. Place nuts on a parchment-lined baking sheet. Season generously with salt. Toast 8 minutes. Cool to room temperature.
2. Slice pear in half lengthwise. Cut each half into half lengthwise. Slice out core on angle. Cut into thin slices. Coat in lemon juice to prevent browning.
3. For the dressing, whisk together lemon juice and molasses in a small bowl. Slowly stream in olive oil while constantly whisking. Season with salt.
4. Add lettuce, pear and pomegranate to a large bowl. Drizzle with dressing and lightly toss to coat. Transfer to serving dishes. Top with pistachios and cheese. Enjoy.

pistachios, bartlett, weight, pomegranate arils, cheese, dressing, lemon juice, molasses, ubc, salt

Taken from tastykitchen.com/recipes/salads/pear-and-pomegranate-salad/ (may not work)