Crispy Chicken and Pomegranate Salad

Honey-Mustard Vinaigrette:

Combine Dijon mustard, grain mustard, honey and sherry vinegar in a bowl. Slowly whisk in extra virgin olive oil until it is emulsified. Season with salt and pepper. Chicken Salad with Arils: Preheat oven to 375°F. Prepare fresh pomegranate juice, if necessary.* Prepare pomegranate arils, if necessary.** Reserve 4 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Season chicken with salt and black pepper on both sides. Add to a smoking-hot oven-safe sauté pan, skin side down. Place a brick wrapped in aluminum foil on top of the chicken and put into oven.

Cut the endive into 1 inch pieces. Mix the endive, frisée and chives with honey-mustard vinaigrette. Season with salt and pepper. Place on two plates and scatter the arils and some of the pomegranate juice around the salad. Remove chicken from oven and take off the brick once the skin is crispy and chicken is cooked through. Let rest about 4 to 5 minutes and slice to desired thickness. Divide the walnuts between the 2 salads. Put the sliced chicken on the salads. Serve this pomegranate recipe.

*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.