Arugula, Pear, & Goat Cheese Salad with Pomegranate Vinaigrette

Serves 4-6.

Adapted from Food52.com

Vinaigrette:

1 shallot, minced

1-3 tablespoon pomegranate molasses *(see note below)

2 tablespoons apple cider vinegar

1/2 tablespoon sugar

Salt and pepper to taste

1/3 cup extra virgin olive oil

*I made my own pomegranate molasses, using this recipe. Actually, I made my own cranberry-pomegranate molasses, because I accidently grabbed that instead of straight up pomegranate juice. When I made the dressing, I had to add more of the molasses than the original recipe called for to get the right amount of flavor (closer to 3 tablespoons), but store bought pomegranate molasses may be stronger.

Salad:

4 cups arugula, lightly packed

4 cups romaine, torn into bite-sized pieces

2 ripe pears, cored thinly sliced

1/3 cup dried cranberries (the original recipe calls for pomegranate seeds, which would be delicious, but I just used what I had)

1/3 cup pistachios, toasted and coarsely chopped

1/3 cup fresh goat cheese

In a small bowl, combine the shallot, pomegranate molasses, vinegar, sugar, salt and pepper, and whisk until combined. Whisk in olive oil until well combined.

In a large bowl, combine arugula, romaine pears, cranberries, pistachios, and goat cheese, reserving some of the goat cheese, cranberries, and pistachios for the top of the salad. Gently toss to combine.

Drizzle about ¾ of the prepared vinaigrette over the salad. Gently toss. If salad looks dry, add more vinaigrette in small increments until it is dressed to your liking. Sprinkle with reserved goat cheese, cranberries, and pistachios and serve.