4 cups baby arugula
2 large heads Belgian endive, cut crosswise into ¾ inch sections (about 4 cups)
Freshly ground black pepper
1 cup red seedless grapes, halved
1 cup of spiced nuts (see recipe above)
½ cup pomegranate seeds
1/3 -1/2 cup of balsamic vinaigrette
2 parts olive oil, 1 part balsamic vinegar
- Toss greens together in a large bowl.
- Drizzle with dressing and toss gently until greens are evenly coated.
- Adjust seasonings