Pacific Northwest Pear, Hazelnut, and Blackberry Salad with Honey Pear Vinaigrette

Directions

1. Make the vinaigrette by combining the following in a resealable jar: pear juice, white balsamic vinegar, olive oil, honey, lemon juice, salt, and a few grinds of fresh pepper. Seal the jar and give it a good shake until everything is well mixed. Set aside and shake again just before using.
2. Place hazelnuts in a hot dry skillet over medium-high heat for about 2-3 minutes, and gently toast until fragrant and the nuts just start to take on a bit of color.
3. Cut pomegranate into quarters. Reserve two quarters to decorate the platter (if desired) and remove and set aside arils from the remaining two quarters. You should have a yield of around 1/2 cup arils.
4. Cut both pears into halves and core. Using a sharp knife, cut the bottom 3/4th of the pear into a series of slices, leaving the upper portion with the stem intact, so the slices can be spread can be fanned out, but still stay together. Squeeze a bit of lemon juice over. Sprinkle lightly with sugar. Place a non-stick skillet over medium heat, add just a touch of olive oil (optional but it helps the sugar from browning too quickly), and place all four pear halves, cut side down, fanning them out a bit, in the skillet. Gently cook the pears, being careful not to disturb them too much, until the edges begin to caramelize and turn golden brown. This should take about 3-5 minutes. Remove from the stove and set aside.
5. Place Taylor Farms Organic Spring Mix in a large serving bowl or platter. Add nuts, blackberries, arrange pears fanning them out a bit, sprinkle over gorgonzola cheese, add reserved pomegranate quarters, top with remaining pomegranate arils, and drizzle over one to two tablespoons of the vinaigrette to taste and serve!

Recipe courtesy of Rainy Day Bites.