Preparation:

POM Honey Dijon Dressing:
Prepare fresh pomegranate juice.* In a large mixing bowl, combine the pomegranate juice, white vinegar, lemon juice and zest, honey and Dijon mustard. Slowly whisk in the oil, seasoning to taste with salt and pepper.

Pear Salad:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Toss the salad greens with just enough dressing to lightly coat. Top with almond slices, blue cheese crumbles and sliced pears. (Slice the pears at the last minute to prevent browning.) Garnish with fresh pomegranate arils.

Notes:

* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Nutritional Information:

Nutrients Per Serving (4 oz. salad, 2 oz. dressing): 248 calories (165 calories from fat), 6g protein, 19g total fat (4g saturated), 17g carbohydrates, 3g dietary fiber, 13mg cholesterol, 11g total sugars, 0mcg vitamin A RE, 230mg sodium, 324mg potassium, 15mg vitamin C