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.