Betsy serves 6
3/4 cup unsweetened pomegranate juice
1 Tbs. fresh lemon juice
2 tsp. roasted hazelnut oil or extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp minced fresh thyme leaves
1/8 tsp. freshly ground black pepper
5 oz (2 quarts lightly packed) spinach leaves*
3/4 cup finely shredded radicchio leaves*
1/2 cup pomegranate seeds
1/2 cup coarsely chopped toasted hazelnuts (toasted slivered almonds can be substituted)
1 large firm ripe Bartlett pear
1. Boil pomegranate juice in small saucepan until reduced to 1/4 cup (5-6 minutes). Watch carefully; it can jell quickly. Whisk in lemon juice, oil, salt, thyme and pepper. Set aside.
2. Gently mix greens (* a mix of dark greens can be used in place of spinach). Add pomegranate seeds, nuts and dressing. Toss gently. Divide among 6 plates.
3. Quarter and core pear. Slice into matchsticks and arrange over each plate.