Arugula Salad With Pomegranate and Toasted Pecans

Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.

• Ready In: 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 teaspoons red wine vinegar
• 1  tablespoon  aged  balsamic vinegar
• 1 1⁄2 teaspoons  aged  balsamic vinegar
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon fresh ground pepper
• 6  tablespoons extra virgin olive oil
• 2  bunches arugula, rinsed well and thick stems removed
• 1⁄3 cup pecans, toasted and roughly chopped
• 1⁄2 cup pomegranate seeds, from 1 medium pomegranate

Directions

1. In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.