Pear, Pomegranate and Walnut Salad

In a small non-stick frying pan add walnuts and sugar over medium heat. Stir until sugar melts and turns to a light brown color and coats the walnuts. Remove pan from heat and set aside to cool.

In a small jar add the vinegar, oil, mustard, honey and a dash of salt and pepper. Place the lid on and shake well. This can be made ahead of time and refrigerated until use. It only gets better with time.

Lay out the lettuce on a large platter. Top with pear slices. Sprinkle with the feta. Add the walnuts into the center of the pile. Cut the pomegranate in half and with the back of a wooden spoon bang the pomegranate holding it over the salad. The seeds will then fall out. Drizzle the salad with the dressing and serve.