Asian Pear and Gorgonzola Salad With Pomegranate Vinaigrette

Ingredients

• 8 cups baby spinach mixed (ie. Arugula, Baby Spinach, Mâche, etc.)
• 2  pears paper thin sliced
• 1 cup pomegranate seeds fresh
• 0.5 cup gorgonzola crumbled
• 1 cup pistachios roughly chopped
• 2 tablespoons pomegranate seeds fresh
• 3 tablespoons red wine vinegar 
• 0.5 teaspoon sugar 
• 2  shallots thinly sliced
• 0.5 cup olive oil extra virgin 
• 20 servings kosher salt fresh to taste

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Prepare Vinaigrette. In a small sauce pan or skillet, heat olive oil on low.
2. Add shallots and cook until softenedabout 2-3 minutes.
3. Remove from heat and cool.
4. Place pomegranate seeds in a small bowl. Using a fork, crush the seeds to allow the juices to come out.
5. Add shallots, sugar, and red wine vinegar. Slowly whisk in the olive oil from the shallots until fully incorporated. Season with salt and pepper to taste.
6. Arrange the greens onto a large platter.
7. Place the pears over the greens and sprinkle the pomegranate seeds, pistachios, and gorgonzola on top.
8. Drizzle the vinaigrette over the salad and serve immediately.