This is one of my favorite salads because of the flavors and it is so simple to throw together that my husband takes over without any questions asked. When in the kitchen he is my sous chef and my photographer and this recipe he can easily handle on his own. 

 

It is pretty enough to serve for a dinner party and also simple enough to make for lunch. Add a little leftover salmon, chicken, or steak and you have a perfectly delicious lunch in no time. 

 

Save any leftover vinaigrette in the refrigerator for salads during the week. 

 

Yield 6 servings

 

1 shallot, minced

2 Tbsp fresh lemon juice

1 Tbsp red wine vinegar

1 Tbsp dijon mustard

½ cup olive oil

Salt and pepper

3 cup arugula

3 cups red romaine, torn into bite-size pieces

½ cup pomegranate seeds

1 fennel bulb, thinly sliced

1 avocado, sliced

½ cup pecans, toasted

 

To make the vinaigrette, whisk together the shallot, lemon juice, vinegar, dijon, and olive oil. Salt and pepper to taste. 

 

In a large bowl toss the rest of the ingredients together and salt and pepper to taste. 

Pour half of the vinaigrette over the salad and gently toss together. Taste the greens and add more of the dressing if needed. 

 

Just Salt It, and enjoy!