it’s pomegranate season, a fact that mr. lusher knows all too well, since any time we’ve stepped foot into a grocery store lately, i disappear to the produce section & if there are pomegranates, i come back with my arms full.

it’s not a cheap addiction, but given as packed with antioxidants as pomegranates are, i can think of far worse things to indulge in.  like that ben & jerry’s peanut butter cup ice cream i had last night.  plus, pomegranate season is ending in a few short weeks, so i’m just gettin’ while the gettin’s good.

and?  after reading this tutorial {the second technique is what i use, minus the bowl of water.} getting the seeds out is infinitely easier than ever before.  but be careful still, rogue seeds are out to get your clothing.

i never in a million years would have thought to put pomegranate seeds in a salad, but when i saw it done here & realized we already had all the ingredients, i gave it a shot.  i’m starting to come around to the idea of fruit in salad.

know what?  this combination of flavors is awesome.

serves 2 as a main dish, 4 as a side

4oz extra virgin olive oil
2 oz balsamic vinegar (we just found pomegranate balsamic at midtown olive press.  perfect!)
1/2 tablespoon dijon mustard
1/2 tablespoon shallot, finely minced
salt & freshly ground pepper
7oz, about 6 loosely packed cups, arugula
1/2 cup pomegranate seeds
1/4 cup blue cheese, crumbled
1/4 cup pistachios, shelled

1.  in a small bowl, whisk together olive oil, balsamic, mustard, shallot & salt & pepper.  set aside.

2.  divide arugula between 2 or 4 plates.  top with pomegranate seeds, blue cheese & pistachios.  drizzle with vinaigrette & serve.

adapted from c + c marriage factory