3/4 cup Pomegranate juice bottled
2 tsp Olive or extra virgin olive oil
1/4 tsp Thyme fresh or raw herb
3/4 cup, shredded Radicchio raw
5oz Spinach all varieties raw
1/3 cup, chopped Hazelnuts or filberts
1/2 cup Pomegranate arils raw edible seed pods
1 pear, large (approx 2 per lb) Pears raw
- Boil the pomegranate juice in a small saucepan for about 5-6 minutes or until it has been reduced to about 1/4 cup. Cool. Make the pomegranate vinaigrette by whisking in olive oil, lemon juice, thyme, salt, and pepper.
- Shred the radicchio.
- In a large serving bowl, toss the radicchio, spinach, hazelnuts, and pomegranate seeds with the pomegranate vinaigrette. Divide evenly among 6 plates.
- Cut the pear into thin 1/4-inch matchsticks and top evenly among the 6 salads. Enjoy!
To make matchsticks, cut the pear into quarters, and then cut out the corners containing the core. Place flat side down on the cutting board and thinly slice crosswise. Then thinly slice lengthwise. Some pieces will be different lengths--that is okay.
Substitute hazelnut oil for the olive oil for even more flavor.
To prevent the pear from browning, cut just before serving.