1medium garlic clove, scored (meaning the surface of the clove is lightly cut a few times)
½cupolive oil
2tablespoonsbalsamic vinegar
2tablespoonsDijon mustard
3tablespoonspure maple syrup, not pancake syrup
¼cuphalf-and-half or whole milk (see note)
Pinchof coarse kosher salt
Salad:
6-8cupschopped green and red leaf lettuces
2ripe pears, cored and thinly sliced
2ouncesAsiago cheese, shaved with a vegetable peeler (or shredded)
½ - ¾cupchopped, toasted cashews
½cuppomegranate arils, craisins or dried cherries would be a good substitute
Instructions
For the dressing, put the scored garlic clove in a jar and add all the other dressing ingredients. Put a lid on the jar and shake like your life depends on it. Refrigerate until ready to serve (this can be made a week or so in advance). Shake to recombine ingredients before using. If the dressing is overly thick out of the fridge, microwave it for 5-10 seconds to help loosen it up.
For the salad, add the lettuce to a large bowl. Drizzle some of the dressing over the lettuce until lightly coated. Add the pears, cheese, cashews and pomegranate arils to the top and just lightly toss. Drizzle on extra dressing to taste. Serve immediately.
Alternately, you can toss all the salad ingredients together and serve the dressing separately for individuals to add as they like.
Notes
Dressing: you could definitely try this with a lower fat milk if that's what you have on hand but the dressing will be slightly less thick and the flavor won't be quite as full.