Red ruby pomegranate holiday salad This is a recipe for a fall salad that is a snap to make and almost too pretty to eat. It uses my favourite apple cider vinegar and walnuts. Walnuts have a great punch of Omega 3 nutrition, and they’re fabulous for your skin and hair - especially in the dry winter months. California pomegranates and walnuts are just being harvested; they’re particularly fresh and delicious now! Think of this as the most elegant health food you can serve at a chic party or for dinner tonight. For two large portion or four small appetizer portions: Wash and dry a crisp head of lettuce such as romaine, cut or tear into bite-sized pieces. Wash and dry a half cup of radicchio, also cut into bite-sized pieces. Toss with vinaigrette. Add seeds from one fresh pomegranate, 1tsp. kosher salt, and toss well. To remove the seeds, cut the pomegranate in quarters, twist, and pull out the membrane. Most seeds will fall away. You may need to pick out some of the tough membrane. It very bitter, so be careful to take it out. Twist the pom sections over a bowl of the lettuce, so the sweet juice falls into it. Toss everything together and arrange it on plates. Garnish with ¼ to 1/8 cup of walnuts per person. Vinaigrette Mix well: 1 small clove of crushed garlic; ¼ cup of organic apple cider vinegar; 1 tbsp. wild clover honey or any type of honey you like. If the honey is hard to dissolve, heat it briefly in the microwave or run a little hot water over the container. 1 tsp. salt; ¼ tsp. cayenne. Add and shake or mix well: ½ cup of good olive oil.