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Aida Mollenkamp packs tart (pomegranate), bitter (watercress, arugula) and sweet flavors (honey, pear) into this spicy salad. Slideshow: Fantastic Green Salads 

Food & Wine
November 2012

Gallery

Credit: © Jessica Sample

Recipe Summary test

total:
30 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the pomegranate seeds with the parsley, shallot and orange zest. Season with salt and black pepper.

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  • In another small bowl, whisk the oil with the pomegranate molasses, vinegar, honey and mustard; season with salt and pepper.

  • In a large bowl, toss the greens with the dressing and season lightly with salt and black pepper. Transfer the salad to plates or a platter and top with the pear slices and pomegranate gremolata. Serve right away.

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