Watercress and Herb Salad With Pine Nuts and Pomegranates

Watercress and Herb Salad With Pine Nuts and Pomegranates
8 cups mixed greens, such as watercress, arugula, purslane or other leafy greens, washed well and dried
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 clove garlic, peeled and put through a press
Juice of 1 lemon (about 2 tablespoons)
4 tablespoons olive oil
Salt and freshly ground pepper to taste
4 tablespoons pine nuts
4 tablespoons fresh pomegranate seeds
Cut the greens into 1-inch pieces. Add the parsley, dill, basil and mint, and toss well.
Mix the garlic, lemon juice and 3 tablespoons of the olive oil together in a small bowl. Add salt and pepper to taste, and pour over the greens.
Heat a frying pan over medium heat and pour in the remaining tablespoon of oil. Stir-fry the pine nuts in the pan until golden. Then sprinkle, along with the pomegranate seeds, over the greens.
Serves six.
"The Foods of Israel Today" by Joan Nathan (2001 Alfred A. Knopf)