ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

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Reference:

Epicurious, November 2005 Kathryn Matthews

Prep:

Prep: 8 Minutes; Total: 8 Minutes

Servings:

Makes 6 to 8 servings.

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Submitted by:

Foodie

Ingredients

1/2 tsp red wine vinegar

tbsp plus 1 1/2 tsp aged balsamic vinegar

1/4

tsp kosher salt

1/8

freshly ground pepper

tbsp extra virgin olive oil

medium bunches arugula, rinsed well and thick stems removed

1/3

cup pecans, toasted and roughly chopped

1/2

cup pomegranate seeds, from 1 medium pomegranate

Directions

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

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