Pomegranate Arugula Salad

 This recipe comes from: https://www.ediblecommunities.com/recipes/pomegranate-arugula-salad/

I am so in LOVE with this salad....

Ingredients:

1 Pomegranate

1/2 small red onion

1/2 cup walnuts or pecans

1 TBSP red wine vinegar

1/4 tsp salt

1/4 tsp ground mustard

3 TBSP olive oil

10 ounces arugula

6 oz. sheeps milk feta cheese (I substituted 3.5 oz goat cheese)

Freshly ground black pepper

Instructions:

1. Preheat an oven to 350F. Seed the pomegranate; set seeds aside. Peel and halve the onion; cut into thin slices; put them in a small bowl and cover with cold water.

2. Spread the nuts on a baking sheet and toast until they just start to turn color, about 10 minutes. Watch them like a hawk--nuts burn easily. Set aside to let cool, then chop.

3. Drain the onion slices and pat them dry. Put them in a large salad or serving bowl with the vinegar and the salt, tossing to combine. Let sit 10 minutes before sprinkling in the mustard and then stirring in the olive oil.

4. Add the arugula to the bowl and toss to coat evenly with the dressing. Sprinkle the pomegranate seeds, chopped nuts, and crumbled feta cheese on top. Grind black pepper over the top, if you like. Serve immediately.