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 |
