Caramelized Pear-Spinach Salad with Pomegranate Seeds

I used Asian pears because they are firmer and hold up better when sautéing. Also, the origional recipe did not call for sugar in the dressing, but I felt it was way too tart so I kept adding sugar, teaspoon by teaspoon, until I got the right taste. My guests were very complimentary. 

DRESSING

3 tablespoons lime juice

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh mint

1 1/2 tablespoons orange juice

1/4 teaspoon salt

1/4 teaspoon pepper

7 tsp sugar

SALAD

4 pears, peeled, each cut into 8 wedges

2 tablespoons lime juice

1/4 cup sugar

2 tablespoons butter

8 cups packed baby spinach

1 cup grated aged goat cheese or crumbled soft goat cheese

1/2 cup pomegranate seeds

1. Place all dressing ingredients in small jar; shake to blend.

2. Place pears in large bowl; sprinkle with 2 tablespoons lime juice. Drain excess juice. Toss with 1/4 cup sugar.

3. Melt butter in large skillet over medium-high heat. Add pears; cook 5 to 6 minutes or until caramelized on both sides.

4. Toss spinach with enough of the dressing to lightly coat. Top each serving with 4 pear slices, 2 tablespoons goat cheese and 1 tablespoon pomegranate seeds.