About this recipe:I am always eager for pomegranates to come into season so I can make this green salad with them. I make my own pomegranate juice by pressing the seeds against a metal sieve.
170g leaf lettuce, rinsed and torn
1 perfectly ripe pear
60g pomegranate seeds
1 tablespoon vegetable oil
2 tablespoons pomegranate juice
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 tablespoon honey
freshly ground black pepper to taste
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Method Prep:10min › Cook:2min › Ready in:12min
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.
Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey and ground pepper in a saucepan. Bring to the 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.