Persian Pear Plate

Yield: 12 Servings


  • 1 fresh pomegranate
  • 1 cup pomegranate juice, divided
  • 1 cup honey
  • 8 ounces feta cheese
  • 2 fluid ounces olive oil
  • 12 each Pacific Northwest canned pear halves, in 100% juice (about 1 pound)
  • 2 heads frisée lettuce
  • 3 ounces pistachios, dry roasted, salted
  • 1/2 ounce sumac

    Remove arils from the fresh pomegranate and set aside. In a small saucepan bring the honey and 1/4 cup pomegranate juice to a boil. Immediately cool over an ice bath once a boil has been reached. In a food processor whip the feta cheese with the olive oil until smooth and set aside. Soak the pear halves round-side-down in the remaining ¾ cup pomegranate juice for 15 minutes, or until the desired shade of red is achieved. Trim, rinse, and dry the frisée lettuce with a commercial salad spinner. Coarsely chop the pistachios and set aside. TO ASSEMBLE EACH PLATE: Drain and dry the pear halves with a clean towel. Slice the pears into 1/4 inch slices 4/5 the length through the wide end, leaving the neck intact. Place one pear half on each salad plate and spread slices to create a fan effect. Place 1 tablespoon of the feta cheese whip behind each pear. Toss 1/2 ounce of the frisée lettuce with a teaspoon of the pomegranate honey and place behind the feta cheese whip. Sprinkle chopped pistachios onto the cheese and dust with the sumac. Sprinkle pomegranate arils on top of each pear half. Drizzle the remaining pomegranate honey across the entire plate and over each pear.

    Recipe courtesy of Chef Mark Augustine, Executive Chef, Culinary & Wellness Services, Minneapolis Public Schools

    NUTRITION (Per Serving)
    Calories: 268
    Total fat: 12.4g
    Saturated fat: 3.9g
    Cholesterol: 17mg
    Sodium: 216mg
    Carbohydrates: 38g
    Fiber: 4g
    Sugars: 28g
    Protein: 6g