Pomegranate Clementine Frisée Salad

By franny-2

Ingredients

• 3 tbsp(45 mL) (45 mL) walnut halves
• 4 clementines
• 3 tbsp(45 mL) (45 mL) extra-virgin olive oil
• 2 tbsp(25 mL) (25 mL) red wine vinegar
• 1 pinch granulated sugar
• 1 pinch salt
• 1 pinch pepper
• 4 cups frisée lettuce, coarsely chopped
• 2 cups(500 mL) (500 mL) boston lettuce, torn
• 1/4 sweet onion, sliced into rings
• 1/4 cup(50 mL) (50 mL) pomegranate seeds

Details

Servings 4

Preparation

Step 1

In skillet, toast walnuts over medium heat, turning occasionally, until lightly toasted, about 4 minutes; set aside.

Remove peel from 2 of the clementines; divide fruit into sections. Using paring knife, remove as much white pith as possible. Juice remaining clementines; set aside.

In large bowl, whisk together oil, vinegar, clementine juice, sugar, salt and pepper. Add frisée and Boston lettuces, onion and clementine sections, tossing to coat. Divide among salad plates. Sprinkle with pomegranate seeds and walnuts.