Pear & Blue Cheese Salad with Pomegranate Balsamic Dressing
2 cups mixed greens
1/4 Bosc pear, cored and thinly sliced
1 tablespoon sliced almonds
1 tablespoon pomegranate arils
1 tablespoon blue cheese crumbles (I used Salemville Amish Blue Cheese crumbles – highly recommend!)
1 cup 100% pomegranate juice
1 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon honey
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 teaspoon coarse dijon mustard
Salt and pepper
Add the pomegranate juice, balsamic, garlic, honey, and thyme into a small saucepan on high heat and bring to a boil. Simmer until the liquid has reduced by half; about 15 minutes. Strain into a bowl and set aside.
Combine 1 tablespoon of the reduction with the 1 tablespoon olive oil and 1 teaspoon dijon mustard in a small jar or tupperware container with a lid. Seal tightly and shake until all ingredients are combined. Add salt and pepper to taste.
Plate the greens, then top with the sliced pear, pomegranate arils, sliced almonds, and blue cheese crumbles. Drizzle the dressing over top with a spoon.