4 pears, peeled and cored 2 cups POM Wonderful 100% Pure Pomegranate Juice4 cups dry red wine (I used a Cabernet Sauvignon)8 cups mixed baby greens1/2 c. pomegranate arils1/2 c. crumbled gorgonzola 1/2 c. candied pecans
vinaigrette:1 c. POM Wonderful 100% pure pomegranate juice1/2 c. aged balsamic vinegar1/2 c. plain greek yogurt1/4-1/2 c. EVOO1-2 tbsp. honeyKosher salt and white pepper
Place pears in a deep soup pot, pour in pom wonderful and red wine.Place over high heat, bring to a boil and turn heat to low, cover and simmer for 15 minutes.Arrange greens on a serving plate, sprinkle with cheese, arils and nuts.Remove pears from poaching liquid, place on a cutting board, slice in half.Make several slices into each half, angled toward the stem, never cutting completely off.Fan pears out on salad platter, top with vinaigrette.
Vinaigrette:In a small stock pot, bring pom juice and vinegar to a boil, simmer and reduce to 1/2 c. of liquid remains.Cool.Whisk together cooled vinegar mixture with yogurt, honey, salt and pepper.Slowly add in 1/4 c. EVOO while whisking.Taste, adjust seasonings, add more olive oil if necessary.Serve with salad immediately.