Winter pomegranate pear and walnut salad

This recipe was adapted from Clean Food cookbook

Pomegranate dressing:

Juice the seeds of one pomegranate to make 1/3 cup juice or buy 1/3 cup pomegranate juice
1/2 garlic clove, minced
1 shallot clove, minced
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey mustard
Pinch of salt
Whisk all these ingredients together.

After your dressing is mixed put it in the fridge, covered.

To make the walnuts:

Heat the oven to 350 F
Mix together:
1 tablespoon maple syrup
1 tablespoon walnut oil
1 tablespoon sucanat (evaporated cane juice)
1 teaspoon ground cinnamon

Add two cups walnuts to coat

Spread the nuts on a parchment lined cookie sheet

Bake for about 18 minutes or until lightly browned

While waiting for your nuts to bake, go ahead and get the rest of the salad ready.

Tear,wash, and dry one to two bunches of Romaine lettuce.

Slice two D'Anjou pears, thinly and then cut into bite size pieces.

Toss your lettuce, most of your pears, and dressing. Ny the time you get this done, your walnuts should be ready.  Add the walnuts and remaining pears on top. Serve while the walnuts are still warm!