Salad with Pears “Sweet memories”


  • 5 oz. (about 150 ml.) pomegranate juice without sugar
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tsp. hazelnut oil
  • ½ tsp. coarse salt1/4 tsp. fresh thyme, without stems
  • Ground black pepper to taste
  • 2/3 cup spinach, chopped without stems
  • 1 cup of shredded radicchio
  • 1/2 cup (75 g) pomegranate seeds
  • 1 big pear Bartlett
  • 1/2 cup roasted hazelnuts, chopped
  • Salt & Pepper to taste



  1. To prepare dressing: pour pomegranate juice to the saucepan and boil it to reduce the liquid to one-quarter cup. It will take about 5 minutes.
  2. Pour pomegranate juice to the bowl and put it aside to chill.
  3. When the juice is cool, add freshly squeezed lemon juice, pepper, thyme, oil, salt and whisk this mixture in a bow
  4. To prepare salad: combine spinach, pomegranate, radicchio, hazelnuts in a bowl.
  5. Add the dressing to the bowl with this mixture. Accurately mix it until all ingredients are coated with dressing.
  6. Serve on plates with slices of pear on top.