- 1 cup pomegranate arils
- 1 large pear, chopped (about 2 cups)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- 1 TBSP Olive Sprig Persian Lime Olive Oil
- 1 TBSP Olive Sprig Pomegranate Quince Balsamic
In a medium bowl, combine all of the ingredients and stir until they are well combined. Serve right away or refrigerate until ready.
Cover and store any leftovers in the fridge for up to 3 days.