Toast the walnuts in a preheated 350 oven. To toast the walnuts: spread the walnuts out on a rimmed baking sheet and toast them in the oven until lightly browned and fragrant, this happens fast (10mins or so and it is best to keep an eye on things so you don’t burn them – don’t ask me how I know – he-he). I like to shake the pan a couple times to get an even hue. Once complete, pour the walnuts on a plate to cool and set aside.
Wash and dry your mixed greens and place into serving bowl.
Halve and core the pears, cut into slices, and place in mixed greens
Harvest your pomegranate seeds using my method on How to Seed a Pomegranate in Less than a Minute , place in mixed greens.
Add the toasted walnuts to the mixed greens.
Whisk the olive oil, pomegranate juice, apple cider vinegar, mustard, and honey in a saucepan.
Bring the saucepan to boil over high heat.
Reduce to a simmer and stir until thick and syrupy (2-3 minutes)
Drizzle the warm dressing over your salad and serve immediately.
Recipe Notes
You can also chill this dressing and serve at a later time.