• 1 head frisee, washed and chopped
• 1 head Boston lettuce, washed and chopped
• 1 head romaine, washed and chopped
• 3 oz baby arugula (or just arugula)
• 1 shallot, minced
• 1 tsp honey
• 2 oz white balsamic vinegar
• 2 oz extra virgin olive oil
• 2 oz grape seed oil
• salt & pepper to taste
• 1 pomegranate, seeded
• 8 oz goat cheese (or feta as a substitute)
• 2 oz toasted pistachio nuts
• 1 cup POM juice, reduced to a syrup

Notes * Pomegranates are in season Fall & Winter * Watch out for the pomegranate juice - it will stain your clothes and counter

Remove Pomegranate Seeds

1. Slice pomegranate in half (not through the stem)

2. In a large bowl, with cut side of pomegranate down and your hand covering the bottom of the pomegranate, give it some sharp whacks with a big metal spoon to loosen the seeds.  Remove remaining seeds with your fingers. Set pomegranate seeds aside

For the Vinaigrette

1. Mince the shallot and put in a medium bowl along with the honey and vinegar.  Season liberally with salt and pepper, whisk well to combine.  Salt dissolves in the vinegar so adding the salt before you add the oil ensures even seasoning.  Let sit for 10 minutes. Whisk and add the oils, it will not stay emulsified for long, so make sure to mix it well just before dressing the salad

For the Salad

1. Have salad plates in the refrigerator.  Cold plates keep salad crisp

2. Mix lettuces and toss with a small amount of extra virgin olive oil.  (This helps protect the lettuces from the acid and keeps them crisp longer.)  Salt and pepper them, then dress with the vinaigrette.  Start with a few tablespoons and taste the greens.  Adjust the amount if you like your greens more dressed

3. Top with pistachios, pomegranate seeds and crumbled goat cheese.  Drizzle with cold POM reduction and a little more olive oil

Buon Appetito!