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Winter Lettuces with Pomegranate Seeds

["Recipe courtesy of Kitchen Revelry<\/a><\/a> (St. Martin\u2019s Press, 2013), by Ali Lartin<\/em>","Recipe courtesy of

Ingredients

For the vinaigrette

5 Tbs. California Olive Ranch extra virgin olive oil
1 Tbs. minced shallot
1 Tbs. red wine vinegar
2 tsp. fresh lemon juice
½ tsp. agave syrup (or honey)
½ tsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. freshly ground black pepper

For the Salad

1 lb. mix of escarole, endive, radicchio and frisée, torn into bite-size pieces
½ cup fresh pomegranate seeds
Freshly ground pepper to taste

Instructions

To make shallot vinaigrette: Combine all the ingredients in a small bowl. Whisk vigorously until emulsiﬁed.
To prepare salad: Place greens in a large bowl. Add dressing and toss to coat. Sprinkle pomegranate seeds over greens and serve with freshly ground pepper.

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