Winter Salad w/ Pomegranate Dressing

3 medium shallots (2 thinly sliced, 1 finely chopped)

1/3 cup olive oil

1 cup pomegranate juice, Pom Wonderful is fine

vegetable oil for frying

½ cup flour

coarse salt

2 Tbsp. white wine vinegar

ground pepper to taste

12 oz. spicy salad greens,

seeds from 1 pomegranate

Separate the sliced shallots into individual rings and set aside.  In small sauce pan, combine 1 tsp. of olive oil with the chopped shallot, and cook over medium heat, stir occasionally, until limp.  Add the pomegranate juice, increase the heat and boil until reduced to about ¼ cup, about 10 to 12 minutes.  Stir as the liquid becomes syrupy to prevent burning.  Remove from heat and set aside to cool.  In a medium sauce pan add about 1 inch of vegetable oil and place over medium heat.  In a shallow bowl, toss the shallot rings with the flour, then shake in a mesh strainer to get rid of excess flour.  When the oil is hot add the shallot rings, stirring so they don’t stick together.  Fry until they are crispy and brown.  Drain on paper towels and season with salt.  When pomegranate sauce is cool, pour it into a medium bowl.   Whisk in the vinegar and salt and pepper to taste, then slowly whisk in the remaining olive oil.  Place the greens in a large bowl and dress lightly.  You may not need to use all of the dressing.  Divide the greens among 6 plates and top with fried shallots and pomegranate seeds.