3/4 cup whole pecans 1 1/2 Tablespoons unsalted butter 1 1/2 Tablespoon sugar 1/2 pound mesclun greens 1/2 cup pomegranate seeds 1 1/2 Tablespoons olive oil 1 Talebspoon frozen cranberry juice concentrate, thawed 1 Tablespoon rice wine vinegar 1 teaspoon gf stone ground mustard Salt and freshly ground pepper
In a small skillet, melt butter. Add pecans and saute until golden brown and toasted. Add sugar and toss with pecans. Lower heat and continue to cook until sugar caramelizes into a deep brown. Transfer to parchment paper to cool.
For vinaigrette: In a glass jar with tight a fitting lid, combine olive oil, cranberry juice, vinegar and mustard. Shake until well blended.
In a large bowl toss mesclun with vinaigrette until well coated. Season with salt and pepper.
Divide greens amoung salad plates. Sprinkle greens with pecans and pomegranate seeds and serve.