Composed salads, to me, incorporate several artistic sensibilities. Envisioning the color and textural composition for the "painting"; orchestrating the melodic balance of flavor; and finally, satisfying one's appetite with a seasonal and delicious salad.

My plate is my canvas and I prefer using a white platter or shallow white bowl for composed salads, allowing the colorful produce to take center stage.

Having all of my ingredients assembled in advance, the "mise en place," is most helpful. And finally, the ingredients for my compositions are timely to the season.

Pomegranates and pears are delicious, seasonal November fruits and abundant in most groceries in town. I prefer the fresh taste of pomegranate seeds plucked directly from the fruit but at this time of the year, many convenient pre-packs of fresh pomegranate seeds are available.

Thanksgiving Day Recipe Countdown: Savory Spinach Stuffed Mushrooms; Stuffed Acorn Squash with Wild Rice and Fruit; Crispy Roast Turkey (includes video); Sweet Potato-Pear Soup; Balsamic Portobellas stuffed with Mashed Potatoes; Glazed Butternut Squash and Apples; Roasted Brussel Sprouts;Wild Rice Stuffing with Sausage and Fennel;Yogurt and Fig Cake with many more to follow on dinnerFeed.

Yield: 4 composed salads Time: 30 minutes Cost: apx. $11.00

Ingredients

5 tablespoons walnut oil 1 tablespoon good quality balsamic vinegar 1 teaspoon maple syrup 2 bosc pears, peeled, cored and sliced into 16 pieces 1/2 cup shelled pistachios 1/2 cup pomegranate seeds 4 cups frisée, washed and spun dry 2 cups sliced raddichio, washed and spun dry Shaved sharp cheddar cheese, optional

Directions

1. Whisk together oil, vinegar and maple syrup. Adjust seasonings adding kosher salt and freshly ground pepper to taste. 2. Toss 1/2 vinaigrette with frisée and raddichio, adding remaining dressing as desired. Arrange on a large platter or individual plates, placing pears next to or atop lettuces. Sprinkle with pistachios, pomegranate seeds and shaved cheese, if using, and serve.