This salad is so good, I've made it three times this week! The salty feta, juicy pomegranate seeds and toasted walnuts top a leafy salad tossed in a tasty vinaigrette made with pomegranate juice and balsamic vinegar.
1/4 cup pomegranate juice
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1/4 -1/2 clove garlic, minced or pressed, to taste
freshly cracked pepper
Combine all the dressing ingredients with a fork or whisk and set aside. (I left the salt out of the dressing because the feta I used was salty enough).
7-8 cups leaf lettuce, torn
1/3 cup feta cheese, crumbled
1/3 cup walnuts, lightly toasted and roughly chopped
Cut open the pomegranate and remove the seeds. Set aside.
Just before you are ready to serve the salad, place the lettuce into a large bowl. Pour the dressing over the lettuce and toss until the leaves are coated. Divide this salad mixture evenly between four salad plates.
Sprinkle a quarter of the pomegranate seeds onto each salad, then divide the feta cheese and walnuts between the four plates.