Spinach Pomegranate Salad With Pears and Hazelnuts

Ingredients

• 3/4 cup unsweetened pomegranate juice
• 1 tablespoon fresh lemon juice
• 2 teaspoons roasted hazelnut oil or extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon minced fresh thyme leaves
• 1/8 teaspoon freshly ground black pepper
• 5 ounces spinach leaves (about 2 lightly packed qts.)
• 3/4 cup finely shredded radicchio (from 1 head)
• 1/2 cup pomegranate seeds*
• 1/2 cup coarsely chopped toasted hazelnuts
• 1 large firm-ripe Bartlett pear

Preparation

1. 1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.
2. 2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
3. 3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.
4. *Splatter-free seeding: Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working under water, use your hands to break seeds free from pith.
5. Note: Nutritional analysis is per serving.