- Mash garlic and salt with side of chef’s knife on cutting board until paste forms; place in small bowl. Whisk in lemon juice; slowly whisk in oil.
- Toss greens in large bowl with enough dressing to lightly coat; arrange on serving platter. Toss oranges in same bowl with enough dressing to lightly coat; arrange over greens. Top with pomegranate seeds.
Servings: 12 (3/4 cup)
1 large garlic clove, minced
1/2 teaspoon kosher salt
2 tablespoons lemon juice
6 tablespoons olive oil
6 cups slightly packed mixed baby greens
4 navel orange, peeled, with pith removed, sliced (1/2 inch)
3/4 cup pomegranate seeds
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