Pomegranate Pamesan Salad

Here's a salad that makes the best of fall's late seasonal produce. I've made it with both spinach and mixed greens, and would have a hard time picking a favorite. The rest of the combination is delicious, as well as colorful. I picked up the pomegranate at the Davis Farmer's Market, where I asked the vendor to help me pick the best one. I loved her answer ... she asked if I liked how the calyx looked. Could she tell that I also like to paint them? When I questioned her again, as to how to pick one that has the tastiest seeds, she answered that this is the time of year when all pomegranates are delicious. How right!

Ingredients:

4 large handfuls salad greens
4 Tbs sunflower seeds
4 Tbs pomegranate seeds
4 Tbs shaved Parmesan cheese
4 Tbs balsamic dressing

Directions:

Cut pomegranate in half, then cut one half in half again. Remove the seeds from the pomegranate, working under water or over a hard non-staining surface, pomegranate juice will stain wood. Mix all ingredients together, then serve.

Stealthy Cooking Tip: Using shaved Parmesan gives flavor bursts of the sharp cheese. That way you can use less cheese and get more flavor. To increase the Parmesan flavor even more, use a fresh wedge of Parmesan and shave the cheese directly onto the salad.