Pear, Pomegranate, and Pistachio Salad

Ingredients

For the pistachio oil
¼ cup pistachios
1/3 cup olive oil


For the salad
3 tablespoons pistachio oil
1 tablespoon pomegranate molasses
1/8 teaspoon salt
1/8 teaspoon freshly ground green pepper (if unavailable, use black pepper)
1 large D’Anjou pear
2 cups mixed baby greens
4 cups baby arugula
¼ cup pomegranate seeds
2 tablespoons toasted pistachios, coarsely chopped
1 ounce blue cheese, crumbled

Directions

Pistachio oil

1. Lightly toast the pistachios either by placing in a single layer on a plate and heating on high power for 2 minutes in a microwave oven or by toasting in a skillet set over low heat.  Let the pistachios cool and then finely grind them.  Transfer the ground pistachios to a small jar.  Heat the oil in a small pot until just shimmering.  Pour the oil over the ground pistachios and stir well.  Cover the jar and let sit overnight.  The next day, strain through cheesecloth (or a damp paper towel) into clean small bowl and set aside.  The oil can be stored in a tightly covered container in the refrigerator for up to one month.
2. Shortcut method: Let the oil and ground nuts sit for a half hour, then gently pour off the oil.  It’s ok if you pour off some of the ground pistachios.

Salad

1. Make the dressing by whisking together the pistachio oil, pomegranate molasses, salt, and pepper.  Set aside.  Cut the pear in half, remove the core, and cut each half into large chunks (about 1”).
2. Add the cut pears, greens, arugula, pomegranate seeds, pistachios, and cheese to a large bowl.  Add the dressing and toss well to combine.  Serve immediately.