Arugula Salad With Pomegranate And Toasted Pecans - cooking recipe

Ingredients

1 1/2 teaspoons red wine vinegar
1 tablespoon aged balsamic vinegar
1 1/2 teaspoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
6 tablespoons extra virgin olive oil
2 bunches arugula, rinsed well and thick stems removed
1/3 cup pecans, toasted and roughly chopped
1/2 cup pomegranate seeds, from 1 medium pomegranate

Preparation

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.