••••START TO FINISH: 15 MIN.
••••MAKES: 10 SERVINGS
•2 TB champagne vinegar
•2 tsp. lemon juice
•1 tsp. Dijon mustard
•1 shallot, finely chopped
•1/2 cup olive oil
•4 cups torn leaf lettuce
•4 cups fresh spinach
•2 cups fresh arugula
•3/4 cup chopped walnuts, toasted
•1/2 cup pomegranate seeds
1. In a small bowl, whisk champagne, vinegars, lemon juice, Dijon mustard and shallot. Gradually whisk in olive oil.
2. In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat.
3. Sprinkle salad with toasted walnuts and pomegranate seeds. Serve immediately.
TO TOAST NUTS
Spread walnuts in a 15 by 10 by 1 in baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread on a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
