Escarole with Warm Honey-Balsamic-Pomegranate Vinaigrette

A refreshing, tasty and nutrient-rich salad-side dish recipe for winter greens like escarole. Even better if you have fresh pomegranates, which we do (a prolific Wonderful Pomegranate bush, laden with fruit right now in December). 

INGREDIENTS:

3 bunches of escarole* rinsed, stemmed and cut or torn into pieces

*Ok to substitute or include romaine lettuce, Swiss chard leaves, radicchio

1/4 cup honey

1/4 cup balsamic vinegar

1/4 cup pomegranate juice

1 tbsp. whole grain mustard

1/4 cup olive oil

1 shallot, thinly sliced

1/4 cup pomegranate seeds, for garnish

INSTRUCTIONS:

1. Combine the honey, balsamic vinegar, pomegranate juice and shallots together in a small pan; bring to a boil, then turn off heat.

2. Stir in mustard and whisk in the olive oil until well combined. 

3. Place the torn greens into a large bowl, then toss in the warm vinaigrette. Garnish with pomegranate seeds. Serve as a stand-alone salad or a side to an entree.