- 1/4 cup olive oil
- 3 tablespoons pure pomegranate juice
- 3 tablespoons white wine vinegar
- 2 tablespoons walnut oil
- 1/2 teaspoon Dijon mustard
- 2 large bunches watercress, thick stems trimmed
- 1 head butter lettuce, torn into bite-size pieces
- 2 firm but ripe pears, halved, cored, each half cut into 6 wedges
- 1/2 cup crumbled ricotta salata cheese or feta cheese
- 1/2 cup fresh pomegranate kernels
- Whisk first 5 ingredients in small bowl. Season with salt and pepper.
- Combine watercress and lettuce in bowl. Pour all but 2 tablespoons dressing over; toss to coat. Divide greens among 6 plates. Arrange 4 pear wedges in spoke pattern on each plate. Drizzle 2 tablespoons dressing over pears. Sprinkle with cheese and pomegranate kernels.