Spinach Pomegranate Salad With Pears And Hazelnuts

By Sunset
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3/4 cup unsweetened pomegranate juice

1 tablespoon fresh lemon juice

2 teaspoons roasted hazelnut oil or extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon minced fresh thyme leaves

1/8 teaspoon freshly ground black pepper

5 ounces spinach leaves (about 2 lightly packed qts.)

3/4 cup finely shredded radicchio (from 1 head)

1/2 cup pomegranate seeds*

1/2 cup coarsely chopped toasted hazelnuts

1 large firm-ripe Bartlett pear

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