Vinaigrette

Make a shallow cut around the circumference of each pomegranate. Pull them open to expose the seeds. Turn them inside out by pressing them with your thumb. Gently rub the seeds into an appropriate-sized container. Press through a fine strainer to juice them but reserve about 3 tablespoons of seeds for garnishing the salad. Transfer the juice to a small saucepan and heat over medium-low heat. Mince the shallot and crush the cloves and add to the pan. Reduce until the juice is a syrup thickness. It is done when it coats the back of a spoon. Pass through a fine strainer. Allow to cool. Slowly add the oil to the reduction while whisking to combine. Season to taste with salt.

Beets

Preheat oven to 400°. Wash the beets thoroughly. Toss with oil and salt. Place in a roasting pan and cover. Bake for about 30–40 minutes, or until fork tender. Once cool enough to handle, wipe away the skin of the beets with a paper towel and cut to the desired shape.

Pecans

Add the sugar to a small sauté pan. Turn the heat to medium. Shake so the sugar levels out. As the pan heats, the sugar will start to melt. When the color changes to a golden amber, gently stir. Continue this step until all the sugar has melted. When the color has changed to darker amber, add the pecans and spice and stir to coat. Pour out onto parchment paper to cool, spreading thin so they don’t clump together. Once set, break pieces apart.

Salad and Assembly

Wash and dry the pear, radicchio and endive. With your hands, tear the leaves and pull apart the endive to make smaller. Thinly slice the pear, or shape as desired. Build a foundation with the radicchio and endive, then arrange the pears and beets as desired. Top with goat cheese, pecans and pomegranate seeds. Finish by drizzling vinaigrette as needed.