YIELD: 4 servings
¼ cup olive oil
¼ cup pomegranate syrup
2 Tbsps. pomegranate juice
¼ tsp. salt
¼ tsp. pepper
2 medium pears, cored and halved
2 boneless skinless chicken breasts
4 round pocket breads (7 inch)
4 oz. soft goat cheese
2 cups mixed greens
pomegranate seeds for garnish
1. Combine olive oil, pomegranate syrup and juice, salt and pepper. Reserve ¼ cup for drizzling on sandwiches.
2. Preheat grill to medium heat. Brush cut side of pears with pomegranate vinaigrette. Grill cut side down until lightly grill-marked, about 5 minutes. Cool and slice thin.
3. Place chicken in a dish with remaining vinaigrette. Turn to coat. Remove from vinaigrette and grill on medium heat, 6-7 minutes until lightly grill-marked. Turn. Brush with remaining vinaigrette in dish. Cook 6 minutes or until internal temperature is 170°F. Cool and slice thin.
4. Cut pocket breads in half. Fill halves with sliced chicken, pears, goat cheese and greens. Drizzle with reserved vinaigrette and garnish with pomegranate seeds.
Photo and recipe: Pear Bureau Northwest