Pomegranate Salad

  2 Tbsp. fresh lime juice
  2 Tbsp. olive oil
  ½ tsp. Dijon mustard
  2 medium bunches arugula, rinsed well and thick stems removed
  2 firm but ripe pears, halved, cored and each cut into 6 wedges
  Salt and freshly ground black pepper
  ½ cup crumbled mock feta cheese
  1/3 cup pecans, roughly chopped
  ½ cup pomegranate seeds (from 1 medium pomegranate)
  18 rinsed and dried leaves of Boston, Bibb, or green-leaf lettuce

Mock Feta Cheese

2 cups presoaked cashews

Juice of ½ lemon

1 large cloves of garlic

1 teaspoon Celtic salt

1 teaspoon oregano

To make the "feta cheese," process the cashews through a Champion Juicer using the solid screen and mix in the other ingredients.  Divide into three parts and spread evenly on each pizza crust.

Whisk together lime juice, oil and mustard in a small bowl.

Place arugula and pears in a salad bowl. Toss with just enough dressing to coat. Season to taste with salt and pepper.

Sprinkle with "feta" and pecans, and pomegranate seeds, and serve.

For a festive presentation, line salad plates with lettuce leaves and mound a serving of the salad in the center of each.

Serves 6

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