By Tracey Ceurvels

Pomegranate seeds are one of my favorite ingredients during the winter. They’re sweet yet slightly sour, and crunchy—I find them a great addition to a salad.

I toss chopped romaine lettuce with crumbled blue cheese and pomegranate seeds, which burst in the mouth like sweet candy. I mix it up with this tangy pomegranate vinaigrette. You could also use this vinaigrette as a sauce for salmon, shrimp or scallops.

Romaine Salad with Pomegranate Vinaigrette

Serves 2-4

Ingredients for vinaigrette

Seeds from 1 pomegranate*

½ cup extra virgin olive oil

½ cup balsamic vinegar

Fresh-round black pepper (or white if you have it)

½ clove garlic, diced (or to taste)

Make the vinaigrette

Whip the seeds from 1 pomegranate plus all the remaining ingredients in a food processor. Then strain.

For the salad

Seeds from one pomegranate*

2 heads of romaine lettuce, chopped

½ lb blue cheese, crumbled (I like to use Point Reyes Original Blue – part of the American Cheese Plate and available in most Dean & DeLuca Stores)

Combine salad ingredients and the toss with desired amount of pomegranate vinaigrette.

*Retrieving seeds from a pomegranate can get very messy. I slice the pomegranate into quarters and then remove the seeds in a small bowl of water. This helps with the flowing juices that can stain your clothes and hands.

For more info on Tracey Ceurvels  go to (http://thebusyhedonist.com)

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