baby arugula salad

This rich winter salad brightened up a damp, foggy morning. The greens are lightly bitter; the walnuts add protein (substance), and the pomegranate seeds, a juicy crispness. 

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serves 2

INgredients

2 cups baby arugula

½ cup pomegranate seeds (about half of a pomegranate)

½ cup walnuts

pinch of sea salt

1 lemon

2 Tablespoons EVOO (Extra Virgin Olive Oil)

Process

Wash the arugula well.

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Dry it and set aside.  Remove the seeds from the inside of the pomegranate, cutting it in sixths and separating the seeds from the pith.

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Heat a small skillet for about 30 seconds. Add the walnuts and dry roast them, turning the nuts so they are exposed to the heat on all sides. This should take about 2-3 minutes. Assemble the salad: place the arugula in each individual bowl; sprinkle sea salt on top; add the walnuts

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and then the pomegranate seeds. Squeeze the lemon and pour it over the salad; add the olive oil and mix all ingredients well.

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©Nancy Wolfson-Moche 2013