4 cups leafy greens
1 pear, cored and chopped
1/3 cup toasted Hazelnuts
1/3 cup dried cherries or dried cranberries or even pomegranate seeds
1/3 cup feta cheese
½ cup thinly sliced red onion
½ cup pomegranate juice
2 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard 1 tablespoon honey
½ cup vegetable oil (any neutral-flavored oil will do)
Salt and freshly ground pepper to taste
In a medium sized bowl, whisk together pomegranate juice, balsamic vinegar, mustard, and honey. Slowly drizzle in the oil, whisking constantly, until it’s all incorporated. Season to taste with salt and pepper. Yields approximately 1 ¼ cups. (The vinaigrette keeps for several days in the refrigerator).
Toss the desired amount of the vinaigrette onto the leafy greens that have been tossed with pear, hazelnuts, dried cherries, feta cheese and the sliced red onion.