Mixed Greens With Pomegranate Vinaigrette

The pecans that complement this salad are so tasty that you might want to make extra to munch on with appetizers. Instead of premixed greens, look for a selection, such as frisee, radicchio and baby spinach or romaine leaves, to create your own signature mixture.

Ingredients
3 tbsp (45 mL) bottled pomegranate juice
2 tbsp (30 mL) red wine vinegar
1 shallot, finely chopped
1 tsp (5 mL) liquid honey
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) Dijon mustard
2 tbsp (30 mL) olive oil
6 cups (1.5 L) lightly packed mixed greens
4 cups (1 L) lightly packed arugula
1 head belgian endive, separated
1 cup (250 mL) thinly sliced celery
1/3 cup (75 mL) dried cranberries
1/3 cup (75 mL) pomegranate seeds

Spicy Candied Pecans:

2 tbsp (30 mL) granulated sugar

2 tbsp (30 mL) corn syrup

Pinch of salt

Pinch of cinnamon

Pinch of ground ginger

Pinch of cayenne pepper

1/2 cup (125 mL) pecan halves

Preparation

Spicy Candied Pecans: In small saucepan, bring 2 tbsp water, sugar, corn syrup, salt, cinnamon, ginger and cayenne pepper to boil over medium heat. Boil until syrupy and reduced by half, 2 to 4 minutes. Stir in pecans to coat.

Transfer to parchment paper-lined baking sheet; separate into single layer with fork. Bake in 325 degrees F (160 degrees C) oven until golden and fragrant, 7 to 9 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.)

In large bowl, whisk together pomegranate juice, vinegar, shallot, honey, salt and mustard; slowly whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Add mixed greens, arugula, Belgian endive, celery, cranberries and pomegranate seeds; toss to coat. Sprinkle with candied pecans.