Combining mixed baby greens with some favorite elements of a cheese plate, this succulent salad makes a stunning starter. The juicy pomegranate seeds and slightly tart cider dressing brighten toasted walnuts, thin slices of grainy pear and a potent blue cheese. Any variety of blue works here, from mild Gorgonzola to more powerful Stilton and Roquefort, all perfect matches for pear.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).