How to make
Wash and strain the salad leaves well, by being careful not to press or crush them, in order for them to stay fresh.
Cut the cherry tomatoes in half, peel the pear and cut it into thin crescents.
Drizzle it with a little lemon juice, so that it does not darken.
Cut the pomegranate in half. If you are lucky enough to come across a juicy and well-ripened pomegranate, its gorgeous dark red juice will ooze out upon cutting.
Squeeze half of it and remove the grains from the other half of the fruit. Mix the juice with olive oil, a little salt and balsamic vinegar, in order for a salad dressing to be obtained.
There are pomegranates that are pale pink in color and not as juicy. If you come across one of those, you can hardly use its juice, but it's fine, the dressing would turn out well with just olive oil and balsamic vinegar.
In two bowls (or one larger bowl), mix the salad leaves with the cherry tomatoes and season with the dressing and a little salt. Arrange the pears on top, crumble blue cheese and sprinkle with walnuts, seeds and pomegranate grains.
Add a few nice big black olives and drizzle with more dressing.
Serve the appetizing green salad while the pear and pomegranate salad are fresh.
* The amount of blue cheese is on the one hand according to your taste, on the other - it depends on the intensity of its taste and aroma. There are different brands of cheese and some are so strongly flavored that a tiny amount is enough to flavor an entire special salad, sauce, or dish.
With others, the flavor can barely be tasted, even if you add the whole package.
