Ingredients

• Shallot vinaigrette
• 1 pound mix of escarole, endive, radicchio and frisée, torn into bite-size pieces
• 1/2 cup fresh pomegranate seeds
• Freshly ground pepper to taste

Instructions

1. Place the greens in a large bowl. Add the dressing and toss to coat.
2. Sprinkle the pomegranate seeds over the greens and serve with freshly ground pepper.