Kosher or coarse salt and freshly ground pepper to taste
For the Salad
4cupsthinly sliced romaine
2pearshalved, cored, and thinly sliced
½cupshaved Parmesansee Note above
Make the Puff Pastry Croutons: Unroll the puff pastry on its parchment directly onto a baking sheet. Either cut the pastry into squares or diamond shapes, or any other shape you like, or use cookie cutters to cut the pastry into the desired shapes. You can pull up the dough around the shapes, and toss it, and then you will have croutons that are lightly browned on the sides as well as the top, or you can leave the whole sheet of pastry in place, and pop out the croutons once the whole thing has baked. If you have cut the pastry into diamonds, just leaves everything in place.
Brush the tops of the pastry shapes with a very light wash of mayonnaise. If you have pulled up the excess dough, just very lightly brush the tops of the shapes with the mayonnaise. Lightly sprinkle on some Parmesan, and then some salt.
Bake for 12 to 16 minutes (it depends on size of the pastry shapes and whether or not you removed the extra pastry from around the cut out shapes.) When the dough is puffed up and flaky and a rich golden brown on to, it is done. Place the baking sheet on a wire rack and allow the croutons to cool . If you need to pop the shapes out from the rest of the dough do that once the dough has cooled somewhat.
While the puff pastry croutons are baking, make the vinaigrette. In a small container, combine the shallots, white wine vinegar, lemon juice, olive oil, honey, and salt and pepper. Shake to blend.
Place the arugula and romaine in a large serving bowl. Add the pears, Parmesan, and half of the pomegranate seeds to the bowl. Pour the dressing on the salad, and toss to combine. Scatter the remaining pomegranate seeds over the top, distribute the puff pastry croutons over the salad, and serve. You may also choose to serve the salads on individual plates, and then top with the remaining pomegranate seeds, and the croutons.
Shaved Parmesan is simply Parmesan that has been very thinly sliced, or shaved, into smallish bite-sized pieces. You can actually buy it that way in many upscale supermarkets, in those little tubs. You can also grab a chunk of Parmesan and a vegetable peeler and shave off strips of the Parmesan (make sure you don’t get any of the rind. Very easy to do. Allow the Parmesan to sit at room temperature for at least 20 minutes before doing this, so the shavings will come off smoothly and not get crumbly (and if they get crumbly, toss those crumbles right into the salad).