|
6 small ripe but firm pears
|
|
1 tablespoon agave syrup (see Note)
|
|
1/3 cup unsweetened pomegranate juice
|
|
1 tablespoon red-wine vinegar
|
|
1 tablespoon extra-virgin olive oil
|
|
1 teaspoon freshly grated orange zest
|
|
1 small clove garlic, minced
|
|
1/8 teaspoon freshly ground pepper
|
|
1/8 teaspoon ground chipotle chile (see Note), or more to taste
|
|
2 cups mixed baby lettuces
|
|
Pomegranate seeds (optional; see Tip)
|
Notes: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.
Chipotle peppers are dried, smoked jalapeño peppers.
Tip: To seed a pomegranate, fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen for up to 3 months.
|
