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Dairy
Easy
4 Servings
Allergens 
10 Minutes
Diets
This refreshing summer salad hits all the right notes. We love the way this over-the-top honey-pomegranate vinaigrette plays off the fruit and cheese in the salad. Watch the accompanying video to learn 3 more amazing uses for pomegranate juice.
Adapted from the Rockport Salad from the cookbook I wrote with Leah Schapira, Secret Restaurant Recipes.
6 ounces mixed greens
1 pear, cut into 1/2-inch cubes
3/4 cup red grapes, halved
1/2 cup pistachios
3 ounces goat cheese, crumbled
1/4 cup Heaven & Earth Pomegranate Juice
2 tablespoons distilled vinegar
2 tablespoons Gefen Honey
1/2 teaspoon lemon juice
1/2 teaspoon Tuscanini Coarse Sea Salt or kosher salt
1/8 teaspoon ground Gefen Black Pepper
3 tablespoons extra-virgin olive oil
In a mixing bowl, combine greens, pears, grapes, cranberries, and pistachios.
Prepare the dressing: In a medium bowl, whisk together all ingredients. Drizzle dressing over salad (you will not need all the dressing) and toss to combine; alternatively you can serve the dressing on the side.
Place salad on each plate and top with goat cheese.
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