Arugula, Pear, and Goat Cheese Salad with Pomegranate Vinaigrette

Winner from the Food52 blog. It's easier to make than you think!

Yields: 6 servings

Ingredients
Vinaigrette:
1 large shallot, thinly sliced
1 T. pomegranate molasses (you can find it at the Co-op)
2 T. sherry or apple cider vinegar
1/2 t. black pepper
1/3 c. extra virgin olive oil

Salad:
4 cups arugula, lightly packed
4 cups romaine (you can just use arugula)
2 ripe pears, cored and cut into 1/2" cubes
1/3 cup pomegranate seeds
3 ounces fresh goat cheese of feta, crumbled
1/4 cup pistachios, toasted and coarsely chopped

Preparation
​​In a small bowl combine the shallot, pomegranate molasses, vinegar, salt and pepper and whisk until the salt is dissolved. Whisk in the olive oil and set at room temp. Combine the arugula, romaine, pears and half of the pomegranate seeds in a large bowl. Crumble half of the goat cheese over the ingredients in the bowl. Whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl. Gently toss the salad with your hands or salad tongs, coating the ingredients well with the vinaigrette. Crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top. Serve immediately.