Pear Pomegranate Salad

A friend of mine brought this delicious salad to a baby shower and then kindly sent the recipe along to me.  The recipe comes from the talented ladies at Our Best Bites.  I bought my very first pomegranate to make this salad and now I am quite enamored with the fruit.  The seeds are an absolutely gorgeous color.  And the longer I live the more convinced I become that candied pecans are a magical ingredient to give most any green salad a gourmet flair.

Pear Pomegranate Salad
Ingredients:
For the salad-
1/2 cup chopped pecans
1/4 cup sugar
10 oz spinach and spring mix (or one head romaine lettuce (chopped) mixed with 6 oz of baby spinach)
Seeds from one pomegranate (about 1 cup)
2 pears that are still a little firm, cubed or thinly sliced
4 oz crumbled feta cheese
Juice of 1 lime

For the Sweet Red Wine Vinaigrette-
1/2 cup red wine vinegar
1/2 cup sugar
1-2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 cup canola oil

1. Prepare a sheet of parchment paper or foil sprayed with nonstick cooking spray.

2. Combine pecans and sugar in a small nonstick skillet.  Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 10-15 minutes).  Quickly spread the nuts onto the parchment paper or foil and set aside to cool.

3. Toss together the spinach, spring mix (or lettuce, if using), pomegranate seeds, pears, and feta cheese.  Drizzle the lime juice over the top and toss again.  Stir in the cooled pecans.

4. To make the vinaigrette, combine the vinegar, sugar, garlic, salt and black pepper in a blender and process on high.  Lower the speed, and while the blender is running, add the oil in a steady stream.  Dressing may be stored in the refrigerator for 2-3 weeks.  Shake well before serving.

Source: slightly adapted from Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones