Pomegranate seeds are not only beautiful to look at, but also delicious to eat. They remind me of little red rubies, all glowing and shiny. They bring such freshness and colour to a salad, kind of like tiny drops of cold rain on a scorching hot summer’s day. I created this salad with a few of my other favourite ingredients. Pears are such an underrated fruit, but they have a fantastic flavour and texture. Conference pears are my favourite variety of pear. I also used a delicately flavoured Irish goat’s cheese to give this salad a touch of creaminess.
In this case I used Knockdrinna fresh goat cheese. Pistachios provide a great crunch and their pale green colour really complement those bright red pomegranate seeds. The slightly acidic white wine dressing works well with the sweet fruits and creamy cheese and balances all the flavours together. This is a really yummy salad and a great appetiser. I sometimes bring this salad on picnics, but assemble all the bits at the last moment to ensure it’s as fresh and tasty as it can be. This salad is especially good with a crisp white wine like a Riesling or Gavi. This recipe serves 2 people.
Ingredients
Dressing
• 1 tablespoon of white wine vinegar
• ½ teaspoon of soft brown sugar
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
Salad
• ½ a large pear
• ½ a pomegranate
• 30g of goats cheese
• A good handful of mixed leaves with summer herbs
• 15g of pistachios
Method
For the dressing, I like to make mine in a clean jam jar. Mix the brown sugar and vinegar together with a spoon, just until the sugar has dissolved. Add the olive oil and salt and pepper. Seal the jam jar with the lid and shake vigorously. Remove the lid and taste. Season more if necessary.
Wash and dry the lettuce. Place it in large bowl. Use an apple corer to core the pear and then cut into thin slices. I like to leave the skin on. Squeeze the pomegranate into a small bowl to release the seeds. When you are ready to serve, shake the dressing to make sure it’s well mixed and coat the leaves with the dressing. Mix together with the cheese and the pomegranate seeds and then sprinkle on the pistachio nuts. Arrange on a plate and drape the pear in a circle on top of the salad.
