The inspiration for this salad started with the pomegranates- they're incredibly tasty but are something I rarely buy. Mainly because I HAVE NO IDEA how to de-seed them. Every time I try, I squirt juice into my face and get mouthfuls of the bitter white stuff inside (YUCK). So the last time I was in the grocery store, I intentionally put one in my cart and said, "By golly I'm going to conquer this Pomegranate." With a little research, I discovered there is a way to tastefully de-seed a Pomegranate (god bless Youtube).
Watch this video for full instructions: https://www.youtube.com/watch?v=-qfQ3_N7S6Y&feature=fvwrel
You basically break a pomegranate open and deseed it in water. HOW EASY is that? Now for the actual salad.
Arugula & Pomegranate Salad
1 box or bag or arugula
1 carrot grated
1/2 a container of pea shoot sprouts
3/4 cup pomegranate seeds
1/2 a cup pecans (or walnuts, pumpkin seeds, pine nuts)
Fill a large salad bowl with arugula. Top with grated carrot, pea shoot sprouts, pomegranate seeds and nuts. Set aside.
1 garlic clove, finely chopped
2 tablespoons dijon Mustard
1/4 cup champagne vinegar (or white balsamic vinegar)
2 tablespoons fresh lemon juice
2 tablespoons honey
2 or 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil**
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified(fused together). Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth. I found whisking it with a fork really fast worked just fine.
**Double the recipe and save left overs for future salads.
1 bag of shredded Parmesan (1/2 to 1 cup)
Preheat the oven to 350 degrees (175 Celsius). Cover a regular sized cookie baking sheet with parchment paper. Using a tablespoon measure, place cheese in mounds (of 1 or 2 TBS of Parmesan) Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 10-15 minutes, until golden brown. Let cool.