pomegranate, pear, and goat cheese salad

we try to have salad one night a week for dinner and i'm always on the look out for a new one. this pomegranate and pear version caught my eye because it's so similar to my new favorite apple chicken salad, only this version has pomegranate and pear instead of apple and dried cranberry. it's delicious, with a few tweaks.

first, i don't have pomegranate molasses on hand, and couldn't justify spending $5 for a bottle just for a tablespoon. so i tried to substitute pomegranate juice. bad idea. the dressing didn't emulsify and the pomegranate flavor wasn't strong enough - since the molasses is essentially sweetened pomegranate juice that's boiled down to concentrate it, you don't have the same problem with the molasses. it wasn't inedible, but it wasn't anything great. i've left the original recipe below. if you try it, please let me know how it turns out. is it worth $5?!

because of the dressing mishap and that we happened to have some leftover maple mustard vinaigrette from the apple chicken salad, we topped our leftover salads the next day with that dressing. and it was delicious. 

the original recipe calls for salted pistachios instead of sliced almonds. the first time i had the salad, i had the pistachios and didn't think they went well with the pomegranate or the pear. the next day i subbed in the almonds and prefer them.

pomegranate, pear and goat cheese salad
adapted from food52
15 minutes, serves 4

for the vinaigrette
1 large shallot, minced
1 tablespoon pomegranate molasses
2 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil

for the salad
6-8 cups mixed salad greens
2 cooked chicken breasts, sliced (optional)
2 ripe pears, cored, and thinly sliced
seeds from one pomegranate
4 ounces fresh goat cheese, crumbled
1/4 cup sliced almonds

1. to make the vinaigrette, whisk the shallot, molasses, and vinegar together. season with salt and pepper. while whisking, stream in the olive oil. mix until combined.
2. divide the greens, chicken, pears, pomegranate seeds, cheese, and almonds among four bowls. top with dressing.