Grilled Pear and Frisée Salad with Miso Pomegranate Vinaigrette

By fall, I am ready to push the berries and peaches to the side and begin tasting the lovely autumn pears. Firm Anjous pears sweeten and soften by heating them on a grill. Frisée lettuce or arugula gives a peppery contrast, while the complex miso pomegranate vinaigrette adds umami and slightly sweet succulence. Finally, the pomegranates, hazelnuts, and feta cheese are for color, crunch, and saltiness. This may be the holiday salad of choice this year!

4 servings

INGREDIENTS:

Vinaigrette

1 teaspoon fresh ginger, finely grated

2 teaspoons tamari

2 teaspoons white balsamic vinegar

2 teaspoons white wine vinegar

1 teaspoon light miso

2 teaspoons pomegranate molasses

2 tablespoons avocado oil

1 teaspoon toasted sesame oil

Salad

3 red Anjou pears, quartered, cored

1 tablespoon avocado oil

4 cups frisée lettuce (or arugula)

4 tablespoons pomegranate arils

¼ cup toasted hazelnuts, chopped

¼ cup feta, crumbled

DIRECTIONS:

Vinaigrette

Combine all the vinaigrette ingredients in a blender or small food processor. Blend on high speed until smooth.

Salad

Lightly oil the grill pan, then heat it over medium-high heat. Lightly coat the pear wedges in the oil. Sear the pear wedges on both cut sides. The pears should be well-marked but still firm. Remove to a plate to cool.

Place the lettuce on four salad plates. Drizzle each using half the vinaigrette. Top with three pear wedges. Top with pomegranates, hazelnuts, and feta. Drizzle with the remaining vinaigrette and serve.

Grilled Pear and Frisée Salad with Miso Pomegranate Vinaigrette

Grilled Pear and Frisée Salad with Miso Pomegranate Vinaigrette
Yield: 4
Author:
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
By fall, I am ready to push the berries and peaches to the side and begin tasting the lovely autumn pears. Firm Anjous pears sweeten and soften by heating them on a grill. Frisée lettuce or arugula gives a peppery contrast, while the complex miso pomegranate vinaigrette adds umami and slightly sweet succulence. Finally, the pomegranates, hazelnuts, and feta cheese are for color, crunch, and saltiness. This may be the holiday salad of choice this year!

Ingredients

  • Vinaigrette
  • 1 teaspoon fresh ginger, finely grated
  • 2 teaspoons tamari
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons white wine vinegar
  • 1 teaspoon light miso
  • 2 teaspoons pomegranate molasses
  • 2 tablespoons avocado oil
  • 1 teaspoon toasted sesame oil
Salad
  • 3 red Anjou pears, quartered, cored
  • 1 tablespoon avocado oil
  • 4 cups frisée lettuce (or arugula)
  • 4 tablespoons pomegranate arils
  • ¼ cup toasted hazelnuts, chopped
  • ¼ cup feta, crumbled

Instructions

  1. Combine all the vinaigrette ingredients in a blender or small food processor. Blend on high speed until smooth.
  2. Lightly oil the grill pan, then heat it over medium-high heat. Lightly coat the pear wedges in the oil. Sear the pear wedges on both cut sides. The pears should be well-marked but still firm. Remove to a plate to cool.
  3. Place the lettuce on four salad plates. Drizzle each using half the vinaigrette. Top with three pear wedges. Top with pomegranates, hazelnuts, and feta. Drizzle with the remaining vinaigrette and serve.

Nutrition Facts

Calories

256.59

Fat (grams)

15.32

Sat. Fat (grams)

2.65

Carbs (grams)

29.25

Fiber (grams)

7.59

Net carbs

21.66

Sugar (grams)

17.14

Protein (grams)

4.56

Sodium (milligrams)

355.53

Cholesterol (grams)

8.35

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

pear, miso, pomegranate
salad
American
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Linda HierholzerSALADSComment