Recipe - Lettuce With Pomegranate And Pine Nuts

2 tablespoon Pine nuts
10 Spinach leaves, rinsed &
trimmed
5 cup Leafy green lettuce, torn
2 tablespoon Extravirgin olive oil
Salt & pepper
One fourth cup Pomegranate seeds
2 tablespoon Lemon juice

Place pine nuts in a skillet & toast them over a moderate heat until golden
brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar
shape & cut crosswise into 1/8" chiffonade or shreds. Combine lettuce &
spinach in a salad bowl. Drizzle with oil, season with salt & pepper, toss
to mix. Sprinkle with pomegranate seeds, pine nuts & lemon juice.

Yamuna Devi, "Yamuna's Table"