Grilled Holiday Iceberg Wedges With Pears & Pomegranates Recipe

"The perfect salad to accompany a special, or Holiday dinner. It's colorful and is perfect to serve during the Fall and Winter seasons because of the bright red and green colors; as well as the Fall pears. However, it is really perfect - anytime of year. Now, I normally make my own Bleu cheese dressing; however, there are many quality store brands that are available. But, this is the basic recipe for the salad itself. The dressing ... is up to you. I suggest 2 tablespoons of dressing per wedge; but, if you like more; feel free to add more dressing. And, if you aren't a Bleu cheese fan ... try a poppy seed dressing or a creamy mustard vinaigrette; but, I prefer a creamy dressing for this particular salad. FYI, these can be done just as easily on an inside grill pan. One note - you may have extra candied nuts; but, they last a long time in the refrigerator; and, are fantastic over other salads."

Step by Step Method

Step 1

Walnuts ... This couldn't be easier. Add the walnuts, sugar, and butter to a dry saute pan on medium heat. As the sugar and butter melts, stir continuously until the walnuts are completely covered. Cook 3-4 minutes until lightly brown. Then, transfer to a plate, or pan - lined with parchment or wax paper for easy clean up. Cool completely. And, you can make these ahead and store for later. They are great on any salads or even roasted vegetables. But, make sure to s tore in a sealed tupperware container or ziploc bag.

Step 2

Pears ... I prefer to do these on a grill pan, same as the lettuce. Cut the top stem part off; and, a slice off the bottom so it sets straight up. Cut, thick slices (1/2") from the top to bottom. Warm up the honey in the microwave until it thins out a bit; just a few seconds on medium heat. Brush one side; and place that side down on a lightly oiled grill pan (inside or outside grill). I just use a light non-stick spray. Then, brush the top side with the remaining honey. You just want a little color or grill marks on each side. It doesn't take long; so, keep an eye on them. You DO NOT, want the pears to get too soft either, just tender. Cool; cut out the core; then dice. Store in a small tupperware or ziploc bag until ready to use. I prefer to serve these lightly chilled.

Step 3

Iceberg and Onions ... Clean off the outer leaves of the lettuce; then, cut into wedges with the core remaining intact. This will keep the lettuce from falling apart when grilled. Lightly brush or spray the lettuce and onion slices with oil; and, season with salt and pepper. Grill the onions on each side until you get a nice char; about 2-3 minutes per side. Remove the onions to a plate; and, cover with foil to stay warm. The lettuce will take about 4-5 minutes per side. If they start to brown too quickly, simply add a piece of foil to the grill; then, set the lettuce on the foil. This will allow the lettuce to lightly warm up, without getting too brown. This is mostly done with an outside grill. You shouldn't have that problem with an indoor grill pan. Once the lettuce is grilled and plated. You can cut a small 'V' around the core to remove it.

Step 4

Finish ... Top the lettuce wedge with grilled onions, chilled pears, pomegranate seeds; and, finish with the dressing and candied nuts as a garnish! Depending on who I am serving; I often serve a little extra dressing on the side. And in some cases I will offer 2 dressings as a choice.