Poached Pear & Pomegranate Salad

Directions

1. In a saucepan just large enough to hold pear halves on their sides, combine ingredients for poaching liquid - vinegar, water, honey and dash of black pepper. Bring to a boil, stirring until honey has dissolved. Arrange pears on their sides in a single layer in poaching liquid. Cover and simmer, turning occasionally, until tender, about 25 minutes. Using a slotted spoon, carefully transfer pears to a plate and let pears cool. Once cool, thinly slice pears lengthwise.
2. To make a balsamic reduction, bring poaching liquid back to a boil; cook until slightly syrupy, deep brown in color, and reduced to 3/4 cup, about 15 minutes. Liquid will continue to thicken as it cools.
3. Toss all salad ingredients together and drizzle with balsamic reduction.

Notes

If storing balsamic reduction, transfer to a covered container and refrigerate up to 3 days.
Store pears and syrup separately.