Mixed Greens with Pomegranate, Toasted Walnut, Asian Pears And Walnut Vinaigrette

Serves 4


1 Head           Red Leaf Lettuce

1 Bunch          Baby Spinach

1 Bunch          Mixture of Radicchio and Beet Greens

2 each                        Asian Pears or Crisp Apples, sliced thin

½ cup              Pomegranate Seeds

½ Cup              Toasted Walnuts, baked at 325 F for approx. 5-7 minutes, cooled and chopped

Walnut Vinaigrette

1/3 C.              Sherry vinegar or white wine vinegar

2 T.                  Shallot, minced

½ t.                  Salt

½ t.                  Freshly Ground Black Pepper

2/3 C.              Walnut oil


Combine vinegar and seasonings. Slowly whip in the oil until mixture is formed. Season greens, then pour vinaigrette into salad greens, and pears and pomegranates. Toss and garnish with toasted walnuts.