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|3 cups green leaf lettuce, rinsed and torn|
|1 Bartlett pear|
|1/3 cup pomegranate seeds|
|1 Tbsp. vegetable oil|
|2 Tbsp. pomegranate juice|
|1 Tbsp. lemon juice|
|1 tsp. Dijon-style mustard, prepared|
|1/2 Tbsp. honey|
|to taste pepper, ground black|
- Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.
- Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.
Crisp on the outside, gooey on the inside.
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