Pomegranate Salad

This is a beautiful salad for a holiday dinner!

1/2 cup pomegranate seeds
4 cups arugula or other salad greens
1/2 cup pecans
1/2 cup shredded pecorino Romano
1 tbsp Dijon mustard
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
Sea salt and fresh black pepper, to taste

Preheat oven to 325 degrees.
Toast the pecans at 325 degrees until lightly browned, approximately 5 minutes.
Allow the pecans to cool.
Whisk together the mustard, balsamic vinegar and olive oil.
Add the desired amount of salt and pepper to dressing.
Place the greens in a bowl and toss with the dressing.
Add the pecans, pomegranate and cheese.
Lightly toss.