As a kid, I loved pomegranates. How could any child not like an edible puzzle? I still get a thrill from pomegranate's beautiful jewel-like seeds and love their tangy mix of sweet and sour with a little crunch mixed in. I decided to use my first pomegranate of the season in a salad yesterday. I used some fresh organic red leaf lettuce, the last few yellow cherry tomatoes from our plants outside, and threw in some toasted pinenuts, then tossed the whole thing with a balsamic vinaigrette. It was very tasty but would have been sublime with the addition of a little thinly sliced red onion and some goat cheese (sadly, we had neither in the house.)

Yesterday's salad whetted my appetite for more salads with pomegranate so I did a little searching and found this recipe on Epicurious (from Gourmet.) I have not actually made this yet but wanted to share it because I think it sounds really good.

• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/8 freshly ground pepper
• 6 tablespoons extra virgin olive oil
• 2 medium 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