Watercress, Pear and Pomegranate Salad

• 1/4 cup olive oil
• 3 tablespoons pure pomegranate juice
• 3 tablespoons white wine vinegar
• 2 tablespoons walnut oil
• 1/2 teaspoon Dijon mustard
• 2 large bunches watercress, thick stems trimmed
• 1 head butter lettuce, torn into bite-size pieces
• 2 firm but ripe pears, halved, cored, each half cut into 6 wedges
• 1/2 cup crumbled ricotta salata cheese or feta cheese
• 1/2 cup fresh pomegranate kernels

1. Whisk first 5 ingredients in small bowl.
2. Season with salt and pepper.
3. Combine watercress and lettuce in bowl.
4. Pour all but 2 tablespoons dressing over; toss to coat.
5. Divide greens among 6 plates.
6. Arrange 4 pear wedges in spoke pattern on each plate.
7. Drizzle 2 tablespoons dressing over pears.
8. Sprinkle with cheese and pomegranate kernels.

olive oil, pomegranate juice, white wine vinegar, walnut oil, mustard, bunches, butter, wedges, cheese, fresh pomegranate kernels

Taken from www.epicurious.com/recipes/food/views/watercress-pear-and-pomegranate-salad-984 (may not work)