Thursday, February 1, 2007

Microgreens with roasted pear and pomegranate

Microgreens are essentially the sprouts of various types of vegetables and lettuces. I bought two varieties - kohlrabi and tendergreen. I got mine at the Monterey Market in Berkeley but I've also seen a mixed package at Trader Joe's. They're a little on the pricey side, but fun for a change of pace.

I combined the microgreens with toasted walnuts, pomegranate arils, and diced roasted pear. I tossed everything in a pomegranate and walnut oil dressing. If you can't find microgreens, feel free to use another type of lettuce - arugula would be nice.

Microgreens with roasted pear and pomegranate
Serves 2

Approximately 3 cups of microgreens (3 ounces) - or substitute a tender lettuce like arugula or mache
1/2 of a firm pear (I used bosc), peeled, cored and halved lengthwise
2 tablespoons of pomegranate arils
2 tablespoons of chopped walnuts, toasted
1 tablespoon of pomegranate juice
1 tablespoon of walnut oil
2 teaspoons of honey
salt and pepper to taste
cooking spray

Preheat oven to 375. Season pear quarters with salt and pepper and place on a baking sheet coated with cooking spray. Roast for about 30 minutes or until pear is browned and tender. Dice into small pieces.

Combine pomegranate juice, honey, salt and pepper. Whisk in the walnut oil. Put the microgreens, roasted pear, pomegranate arils and walnuts in a bowl. Toss with the pomegranate dressing. Serve immediately.

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