Fall Salad With Nuts And Pomegranates

• 2 1/4 cups unsweetened pomegranate juice
• 3 tablespoons red wine vinegar
• 3 tablespoons roasted walnut oil, other nut oil, or extra-virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon minced fresh thyme leaves
• 1/2 teaspoon pepper
• 16 ounces salad mix (8 qts. lightly packed), including some arugula and radicchio
• 1/3 cup coarsely chopped fresh chives
• 1/4 cup coarsely chopped flat-leaf parsley
• 2 cups coarsely chopped toasted walnuts
• 1 1/2 cups pomegranate seeds

1. Boil pomegranate juice in a medium saucepan until reduced to 3/4 cup, 15 to 20 minutes. Let cool. Whisk in vinegar, oil, salt, thyme, and pepper.
2. Mix salad greens, chives, parsley, walnuts, and pomegranate seeds gently with dressing in a very large salad bowl (or 2 bowls).
3. Make ahead: Dressing, up to 1 day, chilled.
4. Note: Nutritional analysis is per serving.

pomegranate juice, red wine vinegar, roasted walnut oil, kosher salt, thyme, pepper, salad mix, fresh chives, flatleaf parsley, walnuts, pomegranate seeds

Taken from www.myrecipes.com/recipe/fall-salad-with-nuts (may not work)