The pine nuts and pomegranates make this an exceptionally wonderful expression of a Mediterranean salad that is an interesting alternative to simple greens. Many gourmet stores now sell prepacked pomegranate seeds, which save a lot of mess and work. If frisée isn’t available, you can substitute another slightly bitter green, like escarole, or even romaine.
- Yield: 6 Servings
- ½ cup pine nuts
- 2 tablespoons red wine vinegar
- 1 teaspoon minced shallots
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh mint
- 4 cups torn frisée (about 1 medium head), washed and dried
- 1 cup pomegranate seeds
- ¼ cup freshly grated Parmigiano-Reggiano
- Preheat the oven to 350°F. Scatter the nuts on a rimmed sheet pan and toast until lightly golden, about 8 minutes. Let cool.
- In a large serving bowl, whisk together the vinegar and shallots. Whisk in the oil in a slow steady stream to make a smooth dressing. Season with salt and pepper. Whisk in the mint. Add the frisée, pomegranate seeds, and pine nuts. Toss to coat everything with the dressing.
- Sprinkle with the cheese and toss to combine. Adjust the seasoning to taste and serve.