Recipe - Rubys Stuffed Fish

2 bn Young arugula; washed and
dried,
; with the stem ends
; cut off
2 tablespoon Olive oil
One fourth cup Pine nuts
One fourth cup Fresh pomegranate seeds

DRESSING
2 tablespoon Red wine vinegar
1 teaspoon Dijon Mustard
1 Shallot; minced
One half cup Olive oil
Salt and freshly ground
pepper

Put the arugula into a large bowl.

Heat the 2 tablespoons of olive oil in a frying pan and add the pine nuts.
Cook the nuts over mediumhigh heat, shaking the pan often, until golden
brown. Drain on paper towels.

To make the dressing, put the vinegar, mustard and minced shallot into a
small bowl and whisk together. Add the olive oil, drop by drop. Season to
taste with salt and pepper.

Sprinkle the toasted pine nuts and half the pomegranate seeds over the
arugula and pour the dressing over the salad. Gently toss. Arrange the
salad in equal portions on 4 salad plates. Sprinkle the top of each with
equal amounts of the remaining pomegranate seeds.

A Note on Melograni (Pomegranates)

Pomegranates are a unique and beautiful fruit to look at just as delicious
to eat, but they are going to disappear because of people's laziness. It is
a timeconsuming procedure to pick the edible seeds from inside the fruit.
The seeds are impacted like teeth in a white membrane. Each tiny tart and
sweet, juicy, garnetcolored seed is encased in a thinskinned transparent
covering. They look like little jewels. Pomegranate seeds are delicious
sprinkled onto salads, fruit dishes, and ice cream. We like to pass
pomegranate seeds through a food mill and drink the refreshing liquid.

It is also very easy, once the seeds are extracted, to make a wonderful
thick pomegranate syrup with a quart of filtered juice. It is an ancient
recipe. Put the juice into a saucepan with 3 cups of sugar and cook it over
mediumlow heat until it begins to boil and the sugar has dissolved. Cool
this mixture and store it in a covered bottle in the refrigerator.
Pomegranate syrup is fantastic served over ice cream and other confections.

Converted by MC_Buster.

NOTES : from La Cucina Siciliana di Gangivecchio by Wanda & Giovanna
Tornabene with Michele Evans, Knopf, 1996. Serves 4

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.