My new fave

I figure if a salad is so good that I eat it at least 4 times a week (probably more) then its probably blog worthy, no? Tonight I had two LARGE plates of this stuff. It is that good!

Pear Pomegranate Salad
From Our Best Bites: Savoring the Seasons

1/2 c chopped pecans

1/4 cup sugar

1 head romaine lettuce

1 14 oz bag baby spinach

seeds from 1 pomegranate (1 cup)

2 ripe pears, but not too ripe

4oz crumbled feta cheese

Mix pecans and sugar in a skillet and cook on medium low until sugar melts and coats the pecans. (Or you can skip this and use just raw pecans. It tastes great either way) Let cool on aluminum foil for 15 minutes

Toss together remaining ingredients. Drizzle with sweet Red wine vinaigrette. 

Sweet Red Wine Vinaigrette

1/2 cup red wine vinegar

1/2 cup sugar

1-2 cloves garlic, roughly chopped 

1 tsp salt

1 tsp ground black pepper

1/2 cup canola oil

Combine all in a blender. Can be stored in fridge for 2-3 weeks. Shake well before serving