Pear & Pomegranate Salad with Walnut Vinaigrette & Balsamic Glaze
From Thomas Vinolus, Chef/Proprietor, Bittersweet Bistro, Aptos, California

SERVES 8

1 cup walnuts, toasted and chopped roughly
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lemon juice, freshly squeezed
2 tablespoons champagne vinegar
1/2 cup walnut oil
Salt and white pepper to taste
4 tablespoons powdered sugar
4 pears—Bosc, Comice, or Bartlett—cored and cut into 1/4-inch wedges
1 pound mesclun greens
1 cup pomegranate seeds from 3 whole pomegranates
6 ounces Roquefort cheese

Balsamic Glaze

1. Preheat oven to 550°F.
2. To make the vinaigrette, use a food processor to puree _ cup of the walnuts along with the mustard, honey, lemon juice, and vinegar. While the processor is running, slowly add the oil. Season with salt and white pepper to taste.
3. Sift half of the powdered sugar onto a rimmed baking pan to coat evenly. Lay wedges of pear on the pan in a single layer and sift the remaining sugar on top of the pears. Bake until the sugar on the pan caramelizes (dark golden brown) and the pears are cooked.
4. Toss mesclun greens with vinaigrette in a large bowl. Divide among 8 chilled plates and top with roasted pears, pomegranate seeds, the remaining walnuts, and Roquefort cheese. Drizzle with Balsamic Glaze. Serve immediately.

Balsamic Glaze

1 cup balsamic vinegar

In a nonreactive saucepan, bring vinegar to a boil. Simmer and reduce until thick, like maple syrup (about 1/4cup). Chill and reserve.

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