SALAD: Pomegranate & Goat Cheese

Yes! Pomegranates make us swoon, right up there with figs, and they also happen to be an often over-looked magical ingredient to everyday dishes. This salad hits the spot for a light lunch or dinner or an accompaniment to the main event.

2 ripe Bosc or Anjou Pear, quartered
Sprinkling of brown sugar
Olive oil

1-2 bunches fresh watercress or arugula
Goat cheese crumbles
Handful of walnuts
Pomegranate Aged Balsamic
Extra Virgin Olive Oil
Pomegranate Seeds (garnish)
Salt, to taste

First, preheat oven to 350. Sprinkle quartered pears with brown sugar and drizzle with olive oil. Bake for 20-25min, until soft, but still firm.

Let cool completely and layer over a plate of fresh watercress (or arugula), finishing with crumbled goat cheese and walnuts. Drizzle with balsamic, a handful of pomegranate seeds, and a bit your favorite salt. Oil from the baked pears might be enough flavor, but you can always add more, if needed. We do it all the time!

Pair with a crisp white vino or chilled rosse.

Delizioso!