Normally, if I were officially developing a pear salad, I’d naturally think to combine the sweetness of pears with peppery arugula. But, this salad was an unexpected, delicious accident—I love when that happens! I was throwing together a salad for a Friday night dinner with guests, using ingredients that I had on hand. I randomly teamed pears up with baby spinach after rummaging through my fridge for ingredients that were available. The results were surprising—and amazing.
Fragrant ripe pears are abundant this time of year and are lovely when caramelized, like in this salad. The juices of the caramelized pears are added to the vinaigrette for a pear-infused dressing.
Whether you choose to serve this salad as an appetizer or not, after dressing and tossing the salad, make sure to reserve the pomegranate seeds for the top of the salad—sprinkling them adds a pretty effect.
