Pear Salad with Pecans

1 ripe pear 1 shallot ½ cup pecan pieces 8 cups mixed baby greens


½ cup pomegranate seeds ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)


Make dressing: Mix granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt in a medium bowl. 


Add 1 tablespoon of grapeseed oil at a time and whisk until a creamy emulsion forms. Mix with poppy seeds. Allow to reach room temperature before serving or store in a sealed container or jar.

Prepare fresh ingredients: Thinly slice the pear. Thinly slice shallot. How to Cut a Pomegranate explains how to remove the seeds.

Toast pecans if time: Place nuts in a dry skillet over medium heat without oil. Heat the nuts for 4–5 minutes, shaking the skillet and stirring constantly with a wooden spoon, until fragrant and deeper brown. 

Stay at the stove because nuts burn easily! Stop cooking by removing from heat and placing on a plate.

Serve greens on a platter. Add pear slices, shallot, toasted walnuts, pomegranate seeds, and gorgonzola crumbles. Drizzle with dressing and serve (6 tablespoons for 4 servings; chill the rest).