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Export 10 ingredients for grocery delivery
Step 1
In a dry fry pan over medium-low heat, toast the walnut pieces, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
Step 2
In a large bowl, whisk together the vinegar, honey, mustard, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the dressing is smooth.
Step 3
Add the greens, pears, pomegranate seeds and walnuts to the bowl with the dressing and toss gently to coat. Divide the salad among 4 plates, sprinkle with the cheese and serve immediately. Serves 4.
Step 4
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
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