Field Greens With Pomegranate Vinaigrette

6 cups washed and dried field greens
1/4 cup blue cheese or feta cheese, crumbled
1/4 cup pecans, halves and pieces
1/4 cup fresh pomegranate seeds or dried cranberries
1/2 cup pomegranate balsamic vinegar
1 cup olive oil
1 tsp Dijon mustard

1) To make the vinaigrette, whisk together the mustard and vinegar in a small bowl until combined. Add the oil in a stream continuously whisking until emulsified. Set aside.
2) Prepare the salad by adding 1/2 of the greens to a large bowl and gently toss with just enough dressing to lightly coat. Add the remaining greens and toss. Add additional dressing as necessary to just coat the greens. Add HALF of the cheese crumbles, the pecan pieces and the pomegranate seeds (or dried cranberries), reserving the remaining half of each to use as a topping.
3) To serve: Arrange 1/4 of the prepared salad on each of 4 chilled salad plates. Sprinkle with the remaining cheese crumbles, the pecan pieces and the pomegranate seeds (or dried cranberries). Serve at once.

Review: We bought pomegranate balsamic vinegar a couple of weeks ago, when we found it on sale, with a coupon, for about a dollar. I finally found a way to use it! This was unbelievably good and would make a great salad for fancy occasions when you need to impress someone, but need an easy way to do it! I wanted to get the pomegranate seeds from Costco, as they're already shelled. Mike opted to buy a pomegranate from the store. After he tore it apart, he regretted not buying the Costco seeds. Learn from his error!!