(George Boomer for The Boston Globe)
Let's Eat
Serves 4
The appealing combination of tart apple, crunchy bell pepper, tart and juicy pomegranate seeds, and savory walnuts is enhanced with olive oil and vinegar. Serve this as a cheerful first course with crusty bread.
| 1/2 | cup coarsely chopped walnuts |
| 1 | tart apple, cored and chopped |
| 1 | yellow or orange bell pepper, cored and chopped |
| Seeds from 1/2 pomegranate | |
| Salt and pepper to taste | |
| 3 | tablespoons olive oil |
| 1 | tablespoon white wine vinegar |
| 1 | head leaf lettuce, cored and torn in bite-size pieces |
1. Set the oven at 350 degrees. On a rimmed baking sheet, toast the walnuts for 10 minutes, shaking the pan several times, until they are aromatic. Set aside to cool.
2. In a bowl, combine apples, bell pepper, pomegranate seeds, and walnuts. Sprinkle with salt and pepper. Toss well. Add oil, then vinegar.
3. Divide the lettuce among 4 salad plates. Add some of the apple mixture to each. Add another sprinkle of salt.
Allison Boomer 
© Copyright 2011 Globe Newspaper Company.
