1/2 cup pine nuts 2 tbsp red wine vinegar 1 tsp shallots, minced 3 tbsp extra-virgin olive oil Kosher salt freshly ground black pepper 1 tbsp fresh mint, chopped 4 cups frisée, washed, dried and torn (about 1 medium head) 1 cup pomegranate seeds 1/4 cup freshly grated Parmiagiano-Reggiano
1. Preheat oven to 350 F. Scatter the nuts on a rimmed sheet pan and toast until lightly golden, about 8 minutes. Let cool.
2. In a large bowl, whisk together the vinegar and shallots. Whisk in the oil in a slow steady stream to make a smooth dressing. Season with salt and pepper. Whisk in the mint. Add the frisée, pomegranate seeds, and pine nuts. Toss to coat everything with the dressing.
3. Sprinkle with the cheese and toss to combine. Adjust the seasoning to taste and serve.
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