Saturday, December 10, 2011

Pear and Pomegranate Salad سلطة بالإجاص والرمان

Original Recipe Yield 2 salads

  • 170 g green leaf lettuce, rinsed and torn
  • 1 Bartlett or Anjou pear
  • 60 g pomegranate seeds
  • 15 ml vegetable oil
  • 30 ml pomegranate juice
  • 15 ml lemon juice
  • 5 ml prepared Dijon-style mustard
  • 8 ml honey
  • ground black pepper to taste
  1. Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
  2. Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.