Lettuce with Pomegranate & Pine Nuts

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 ⅛ 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.