Arugula Salad With Pomegranate And Toasted Pecans
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
54
Spice
38
Sweetness
59
Sourness
36
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.5 tsps
Red Wine Vinegar1 tbsp
Balsamic Vinegar (aged)1 tsp
Kosher Salt6 tbsps
Virgin Olive Oil (extra)Directions:
1
In medium nonreactive bowl, whisk together vinegars, salt, and pepper
2
Gradually drizzle in olive oil, whisking until emulsified
3
Toss arugula with just enough vinaigrette to coat
4
Sprinkle with pecans and pomegranate seeds and serve
5
In medium nonreactive bowl, whisk together vinegars, salt, and pepper
6
Gradually drizzle in olive oil, whisking until emulsified
7
Toss arugula with just enough vinaigrette to coat
8
Sprinkle with pecans and pomegranate seeds and serve