The marriage of sweetened, crumbled cheese and crisp, earthy pears works beautifully with a trio of tender greens and pomegranate dressing.

Pear and Goat Cheese Salad

Bring pomegranate juice to a boil in a small saucepan; reduce heat to medium-low. Simmer, uncovered, for 6 to 9 minutes or until reduced to 2 Tbsp. Transfer to a small bowl; cool 5 minutes. Add vinegar, maple syrup, poppy seeds and salt. Gradually whisk in olive oil until combined; set dressing aside.

Arrange butterhead lettuce, radicchio, endive, pear slices and grapes in a large serving bowl. Sprinkle with pomegranate arils; drizzle with half of the dressing.

Top salad with goat cheese and walnuts. Serve with remaining dressing.