Ingredients:
½ cup pine nuts, toasted
sea salt
1 head frisee
1 fennel bulb, top removed, bulb halved and cut into very thin slices
2 small apples, cored and thinly sliced
1 small pomegranate
1/3 cup fresh mint leaves, torn into small pieces
3 scallions, including all the greens, thinly sliced
5 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice, or more to taste

Directions:

  1. Toast the pine nuts in a small skillet until golden. Immediately drop them into a bowl and toss with a pinch of salt.
  2. Separate the frisee leaves at the base, discarding the tough outer leaves. Wash and dry.
  3. Quarter the pomegranate and gently pry the pieces apart so that they don’t spurt. Pick out the seeds from the membranes.
  4. Toss the greens with the mint, scallions, fennel, and apples.       Sprinkle with a pinch of salt and toss again. Pour the oil over them and toss until everything is coated. Add the vinegar or lemon; toss well and taste for tartness and salt. Divide among salad plates and garnish with the pine nuts and pomegranate seeds.

Serves 6