Mix together some late-season New Mexico fruit and greens with a tangy dressing featuring local honey. Add goat-cheese crumbles to make it more of an entrée salad.

VINAIGRETTE

  • 5 tablespoons extra-virgin olive oil 
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 medium shallot, peeled and halved
  • Salt

SALAD

  • 1 small pomegranate
  • 5 cups mixed greens, including some tangy mustard greens (if available)
  • 6 figs, halved
  • 1 large, juicy pear, peeled, cut in thin wedges
  • ¹/³ cup roasted, salted pistachios, coarsely chopped

Serves 6

  1. Prepare vinaigrette by combining all ingredients in blender. Reserve.
  2. Cut pomegranate in quarters. In bowl of water deep enough to cover your hands and pomegranate wedges, pop out seeds. Pour off water and membranes, then lightly drain seeds on paper towel.
  3. Toss greens with vinaigrette in large bowl, then arrange on individual plates. Divide fig halves and pear wedges among the six salads. Scatter each with pomegranate seeds and pistachios, and serve.