Lettuce with Pomegranate and Pine Nuts

Ingredients

Directions

Place pine nuts in a skillet and toast them over a moderate heat until golden brown.

Stir constantly, set aside. Roll spinach leaves into a tight cigar shape and cut crosswise into 1/8 inch chiffonade or shreds.

Combine lettuce and spinach in a salad bowl.

Drizzle with oil, season with salt and pepper, toss to mix.

Sprinkle with pomegranate seeds, pine nuts and lemon juice.