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Last Friday, I made one of my favorite early winter salads - arugula, red onion, goat cheese and pomegranate seeds, dressed with a balsamic/olive oil vinaigrette. It's an easy dish that looks impressive and festive, with all those shiny, red pomegranate seeds glowing in the tangle of greens and cheese.
The only challenge this salad presents is that getting the seeds out of the pomegranate is often a messy, frustrating and time-consuming task. Luckily, just before I made the salad last week, a friend reminded me of the helpful tutorial that Jaden (of the Steamy Kitchen) recently put up that offers a new, easier way to deconstruct a pomegranate.
You can see the pictorial how-to here or you can watch Jaden demonstrate her method on regional morning show here. All you need to follow her instructions is a knife and a bowl of water. I don't think I'll ever open a pomegranate another way, ever again.
