I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.
- Shallot vinaigrette
- 1 pound mix of escarole, endive, radicchio and frisée, torn into bite-size pieces
- 1/2 cup fresh pomegranate seeds
- Freshly ground pepper to taste
- Place the greens in a large bowl. Add the dressing and toss to coat.
- Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper.