The Get 'Em Girls share their recipes, perfect for having friends over. Check out more from their new book, "The Get 'Em Girls' Guide to the Perfect Get-Together"
Share This Recipe:

COOK TIME

25 Minutes

PREPARATION TIME

10 Minutes

INGREDIENTS

• 2 ounce pomegranate molasses
• 1 teaspoon finely minced shallot
• ½ cup white wine vinegar
• 2 teaspoon fresh lemon juice
• 2 tablespoon honey
• 2 tablespoon extra virgin olive oil
• 2 tablespoon walnut oil
• 1 item Salt and ground black pepper
• 8 ounce baby spinach leaves, washed and spun dry
• 3 item Bosc pears, cored and thinly sliced
• 1 cup toasted walnuts

PREPARATION

To make the vinaigrette:
1. Combine the pomegranate molasses, shallot, vinegar, lemon juice,
honey, 1 tablespoon olive oil, and walnut oil in a jar with a tight fitting lid;
season to taste with salt and pepper and shake vigorously to combine.
Refrigerate until ready to serve.

To make the roasted pears:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment
paper and set aside.

2. Place the pears in a medium bowl and toss with 1 tablespoon of olive
oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the pears
in a single layer on the prepared baking sheet. Bake until the pears are
tender and golden brown, about 25 to 30 minutes.

When ready to serve, place the greens in a large bowl and pour half of
the vinaigrette over the greens; toss to coat the leaves. Arrange the pear
slice on top of the greens and serve immediately with additional vinaigrette
and walnuts on the side.

Makes 8 servings

YIELD

8 Serving/s