Ingredients
1/4 cup apple juice2 tablespoons canola oil1 tablespoon cider vinegar1 tablespoon white balsamic vinegar or white wine vinegar1/8 teaspoon onion powder1/8 teaspoon coarsely ground pepperDash salt3 medium Bosc pears1 head Boston or Bibb lettuce (about 6 ounces), torn1 cup pomegranate seeds 1 cup coarsely chopped pecans, toasted 3/4 cup crumbled Boursin garlic and fine herbs cheese (half of a 5.2-ounce package) or garlic and herb feta cheese
Preparation
In a blender, combine the first 7 ingredients. Cut one pear lengthwise in half; peel, core and coarsely chop 1 pear half. Add chopped pear to blender; cover and process until blended. Cut remaining pears and pear half lengthwise into 1/4-in. slices.
Arrange lettuce on 4 plates. Top with pears, pomegranate seeds and pecans; sprinkle with cheese. Drizzle with dressing; serve immediately.
