I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.

Ingredients

　　Shallot vinaigrette

　　1 pound mix of escarole, endive, radicchio and frisée, torn into bite-size pieces

　　1/2 cup fresh pomegranate seeds

　　Freshly ground pepper to taste

Step 1

Step 2

　　Reprinted with permission from Kitchen Revelry by Ali Larter, © 2013 St. Martin's Press