Preparation:
Put the arugula into a large bowl.
Heat the 2 tablespoons of olive oil in a frying pan and add the pine nuts. Cook the nuts over medium-high heat, shaking the pan often, until golden brown. Drain on paper towels.
To make the dressing, put the vinegar, mustard and minced shallot into a small bowl and whisk together. Add the olive oil, drop by drop. Season to taste with salt and pepper.
Sprinkle the toasted pine nuts and half the pomegranate seeds over the arugula and pour the dressing over the salad. Gently toss. Arrange the salad in equal portions on 4 salad plates. Sprinkle the top of each with equal amounts of the remaining pomegranate seeds. |
