Fresh Salad Greens

Based on a recipe from the February 2008 issue of More magazine, as they report an enchanting article about novelist Martha McPhee's culinary adventure in Morocco.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 10  ounces lettuce, garden fresh if possible
• 1⁄2 cup chives, snipped
• 1  fennel bulb, cored and very thinly sliced
•  extra virgin olive oil, for tossing
•  salt, to taste
•  fresh ground pepper, to taste
• 1⁄2 cup pomegranate seeds
• 1⁄2 cup pistachio nut, chopped

Directions

1. If possibile, use fresh lettuce from yours, a friend's, or from a farmer's market.
2. Clean and dry the leaves and place in salad bowl.
3. Add chives and fennel to lettuce and toss.
4. Mix together olive oil, salt and freshly ground pepper.
5. Toss lettuce with chive and fennel dressing.
6. Divide among 6 plates, and garnish with pomegranate seeds and pistachios.