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Dairy
Easy
24 Servings
Allergens 
2 Hours, 30 Minutes
Diets
It may seem like this salad requires a long list of ingredients, but most of it can be done days in advance, making the assembly very simple.
16 ounces (450 grams) romaine leaves
16 ounces (450 grams) arugula
1 (7-oz./200-g.) log goat cheese, cubed
1 (2- and- 1/2-oz./70-g.) package dried pomegranate seeds, or 1 cup dried cherries
4 Bosc pears
1 cup Alfasi Cabernet Sauvignon or other dry red wine
1/2 cup sugar
water to cover
2 and 1/2 cups walnuts (I like to use the whole pieces, but broken or smaller pieces can work as well)
1 cup sugar
2 tablespoons water
2 tablespoons cinnamon
pinch black pepper
1/2 cup oil
3 tablespoons maple syrup
2 tablespoons Haddar Dijon Mustard
1/4 cup white vinegar
pinch of salt
Peel the pears, but keep them whole.
Place the pears, wine, sugar and enough water to just cover the pears in a small saucepan. Bring to a boil and then lower to medium heat and cook until pears are soft. (The length of time will depend on how ripe the pears are. If they aren’t ready yet, it could take up to two to three hours of cooking to get them to soften.)
Remove from heat and let cool. Refrigerate pears in their own juice until ready to use.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place walnuts, sugar, water, cinnamon, and pepper in a bowl and mix until sugar is dissolved and walnuts are evenly coated. Pour onto a lined baking sheet and bake for 10 minutes. Remove from oven and mix well. Return to oven for another five to 10 minutes. Remove from oven and let cool completely.
Mix all dressing ingredients vigorously until well combined.
Take the romaine lettuce leaves and place them in a tight pile. Cut very thin slices through the width. Chop the arugula leaves to break them down in size as well. (If you want to make a one-bowl large salad, you can cut the lettuce larger.)
Cut the pears into six wedges apiece, discarding the seeds and stems.
Plate the lettuce and arugula and top with pear wedges, cubes of goat cheese, pomegranate seeds or dried cherries, and spiced walnuts. Drizzle with dressing and serve.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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