The holidays are approaching and Mrs. Clause was feeling a bit stressed! I made my list and checked it twice, but there's still so much to do! This week, I wanted to create a dish that is simple, but elegant enough to make an impressive presentation for Christmas dinner. With the help from my friends at Kasandrinos, I was able to accomplish this goal! I was so excited when Kasandrinos asked me to write a sponsored review of their extra-virgin olive oil. If you're looking for high quality, organic olive oil, look no further! This olive oil is light, but full of flavor. My ten year old daughter, who is notorious for her picky palate, said (and I quote) "Mmm...this is DELICIOUS!" I couldn't have said it better myself. This olive oil really adds flavor to my pomegranate dressing. I'm confident my holiday cooking will go off without a hitch! Here's how I made this pear pomegranate salad:
Salad: 5 ounces baby spring salad mix with radicchio; 1/3 cup pomegranate seeds; 2 cups walnuts; 1 cup Gorgonzola cheese; 1 Bartlett pear
Dressing: 1/4 cup pomegranate juice; 1/4 cup Karsandanos olive oil; 3 tablespoons wine vinegar; 1 tablespoon lemon juice; 2 tablespoons honey; 1/4 tsp. garlic salt; 1/4 tsp. cracked black pepper
Salad: Preheat the oven to 350 degrees. Place the walnuts on a foil-lined baking sheet. Bake for 7-10 minutes, or until crispy. Rinse salad greens and place them in a large serving bowl. Add the walnuts. Slice the pear into thin slices and add to the bowl. Remove the seeds from the pomegranates. Using a paring knife, cut the pomegranate into six or so slices, starting from the top down. Open the sections and use your fingers to remove the seeds from the skin. Add half the seeds to the salad and reserve the other half for the dressing. Add the cheese.
Dressing: Place the remaining pomegranate seeds into a fine mesh strainer. Place a bowl underneath the strainer (They will splatter, so this is best if done over a sink!). Use a potato masher to juice the pomegranate seeds to make 1/4 cup. Place into a small bowl. Add the olive oil, lemon juice, wine vinegar, garlic salt, and pepper. Whisk until smooth. Toss the salad. Drizzle dressing over the salad just before serving. Serves 6-8.