Beet Green, Artichoke Hearts and Pomegranate Salad

• 2 tablespoon olive oil
• 1/4 cup artichoke hearts marinated, drained and halved or quartered
• 1 large garlic cloves finely chopped
• 1/2 each lemon zest, freshly grated
• 1 x salt and black pepper to taste
• 1/2 each pomegranate seeds removed and juice reserved
• 2 tablespoons tarragon leaves freshly chopped, or 1 teaspoon dried
• 1 tablespoons red wine vinegar
• 1/2 cup mozzarella cheese preferably fresh, torn or cubed

1. Heat 1/2 tablespoon of olive oil in a nonstick skillet over medium-high heat until hot.
2. Add the artichoke hearts, and cook until the hearts become golden and slightly browned, about 3 minutes.
3. Stir in the garlic, and cook for about 1 minute until very fragrant.
4. Add the beets greens, and cook until the leaves start to wilt, 2 minutes.
5. Stir in the lemon zest, salt and black pepper to taste, and continue to cook for another 1 to 2 minutes until the leaves are wilted and soft.
6. Remove from the heat, mix in tarragon leaves and pomegranate seeds until well combined.
7. Meanwhile whisk together the vinegar, pomegranate juice if any, and remaining olive oil in a bowl until well blended.
8. Toss the salad with the vinaigrette until evenly coated.
9. Divide the salad between two serving plates.
10. Top with cheese and serve.

olive oil, hearts, garlic, lemon zest, salt, pomegranate seeds, tarragon leaves freshly, red wine vinegar, mozzarella cheese

Taken from recipeland.com/recipe/v/beet-green-artichoke-hearts-pom-53399 (may not work)