Recipe for pine nut and pomegranate salad – The Boston Globe

Serves 6

½ cup pine nuts
2 tablespoons red wine vinegar
1 small shallot, finely chopped
Salt and pepper, to taste
3 tablespoons olive oil
1 tablespoon chopped fresh mint
1 medium head frisee or other small lettuce, leaves torn
1 cup pomegranate seeds
¼ cup freshly grated Parmesan

1. Set the oven at 350 degrees.

2. In a small baking dish, scatter the nuts and transfer to the oven. Toast for 8 minutes or until aromatic; cool.

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3. In a bowl, whisk the vinegar, shallot, salt, and pepper. Gradually whisk in the oil in a steady stream until the dressing emulsifies. Taste for seasoning and add more salt and pepper, if you like. Whisk in the mint.

4. In a serving bowl, combine the frisee or lettuce, pomegranate seeds, and pine nuts. Toss gently. Add the dressing and toss again. Taste for seasoning and add more salt and pepper, if you like. Adapted from “My Perfect Pantry”

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