Ingredients
2 tablespoons champagne vinegar2 teaspoons lemon juice1 teaspoon Dijon mustard1 shallot, finely chopped1/2 cup olive oil4 cups torn leaf lettuce4 cups fresh spinach2 cups fresh arugula3/4 cup chopped walnuts, toasted1/2 cup pomegranate seeds
Preparation
In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil.
In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.
