Pear and Pomegranate Salad

3 cups green leaf lettuce, rinsed and torn

1 Bartlett or Anjou pear

⅓ cup pomegranate seeds

1 tablespoon vegetable oil

2 tablespoons pomegranate juice

1 tablespoon lemon juice

1 teaspoon prepared Dijon-style mustard

½ tablespoon honey

ground black pepper to taste

Divide the lettuce between two bowls. Halve and core the pear, then cut each half in slices. Divide the pear slices and pomegranate seeds among the two bowls and mix gently.

Combine the vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat; reduce heat and simmer, stirring frequently, until the dressing thickens slightly, about 2 minutes. Pour the warm dressing over the salads and serve.