Brigid'S Pomegranate Salad With Pomegranate Raspberry Vinegarette

• Salad:
• -1/4 cup dried cranberries
• -1/2 cup hazelnuts, toasted and chopped
• -4 oz oregon blue cheese crumbles
• -1 Granny Smith apple, diced medium(slices are fine too)
• -1 small sweet red pepper, diced fine(optional)
• -1/2-1 cup fresh pomegranate seeds
• -1/2 head romaine lettuce
• -1/2 head red leaf lettuce
• Vinegarette:
• -1/4 cup pomegranate juice
• -1/4 cup raspberry vinegar
• -1 small shallot, peeled
• -1 1/2 cups olive oil
• -salt and pepper to taste

1. Vinegarette:
2. Place shallot, vinegar and pomegranate juice into a blender or food processor. Puree with two or three short bursts until the shallot is well chopped. While running, slowly drizzle in oil until emulsified. Add salt and pepper as desired.
3. Salad:
4. Cut each of the half heads of lettuce in half again keeping the two halves connected at the core. Cut the lettuce with 3/4" cuts. Rinse with cold water, drain and dry. In a large bowl, mix lettuce with apples, peppers, dried cranberries, and desired amount of dressing. Toss thoroughly. Take a larger serving platter, place salad on platter, sprinkle the top with the nuts, blue cheese, and desired amount of pomegranate seeds.

salad, cranberries, hazelnuts, apple, sweet red pepper, pomegranate seeds, romaine lettuce, red leaf, vinegarette, pomegranate juice, raspberry vinegar, shallot, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/brigids-pomegranate-salad-with-pomegranate-raspberry-vinegarette-1255597 (may not work)