I head to the dairy section and find a tub of blue cheese. In the nut section I find a package of pecans. I head back to produce. I think I need something fruity. A pear. Good. And what's this? It's a container called Juicy Gems - fresh pomegranate arils. I think back to my trip to China last Christmas. Definitely in season and they'd be pretty. I grab one of those. I also grab a bottle of raspberry walnut dressing. I think I'm good to go!
1 teaspoon butter
1/2 cup chopped pecans
1-1/4 teaspoons sugar
1/4 teaspoon ground cinnamon
1 cup pomegranate seeds, divided
1/2 cup raspberry walnut dressing
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil
1/2 cup vegetable oil (only because I ran out of olive oil)
1/2 cup crumbled blue cheese
1 8-oz bag shredded iceberg lettuce
1 bag Asiago Kale Chopped Kit (mine was from Taylor Farms)
1 tub baby arugula (5 oz.)
Melt butter in a small skillet. Add pecans and cook a few minutes over medium heat until toasted. Sprinkle with sugar and cinnamon and stir. Cook for about 2 minutes until the sugar is melted. Spread on foil to cool.
For dressing, combine 1/2 cup pomegranate seeds, raspberry walnut dressing, mustard, honey, salt and pepper. Cover and process in blender or food processor. Gradually add oil until smooth.
Cut pear into thin slices. In a salad bowl, (I think a trifle bowl makes a good presentation,) combine the greens, blue cheese and candied pecans. Place the pears around the edge. Sprinkle the remainder of the pomegranate seeds on top. Serve with raspberry walnut dressing.
This probably makes enough for 10-12 servings.