Pear & Blue Cheese Salad With Pomegranate Balsamic Dressing

• FOR THE DRESSING:
• 1 cup 100% Pomegranate Juice
• 1 cup Balsamic Vinegar
• 1 clove Garlic, Minced
• 1 teaspoon Honey
• 1/2 teaspoons Dried Thyme
• 1 Tablespoon Olive Oil
• 1 teaspoon Coarse Dijon Mustard
• Salt And Pepper
• FOR THE SALAD:
• 2 cups Mixed Greens
• 1/4 Bosc Pear, Cored And Thinly Sliced
• 1 Tablespoon Pomegranate Arils
• 1 Tablespoon Sliced Almonds
• 1 Tablespoon Blue Cheese Crumbles

1. Add pomegranate juice, balsamic, garlic, honey, and thyme into a small saucepan on high heat and bring to a boil. Simmer until liquid has reduced by half; about 15 minutes. Strain into a bowl and set aside.
2. Combine 1 tablespoon of the reduction with olive oil and mustard in a small jar or tupperware container with a lid. Seal tightly and shake until all ingredients are combined. Add salt and pepper to taste.
3. Plate the greens, then top with the sliced pear, pomegranate arils, sliced almonds, and blue cheese crumbles. Drizzle the dressing over top with a spoon.

dressing, pomegranate juice, balsamic vinegar, clove garlic, honey, thyme, olive oil, dijon mustard, salt, salad, ubc, pomegranate arils, almonds, blue cheese crumbles

Taken from tastykitchen.com/recipes/salads/pear-blue-cheese-salad-with-pomegranate-balsamic-dressing/ (may not work)