Artichoke Salad with Greens and Pomegranate
By Chef Christina Pirello

Ingredients
Extra Virgin Olive Oil
2 cloves Organic Garlic thinly sliced
1 Red onion thin half moon slices
Sea Salt
8 Marinated Artichoke Hearts split in half lengthwise
1 Red Peppers roasted over an open flame peeled seeded and sliced into thin ribbons
Dressing
2 Organic Limes juice freshly squeezed
2 tablespoons Olive Oil or Avocado Oil
2 teaspoons Red Wine Vinegar
2 teaspoons Brown Rice Syrup or Honey
Black Pepper generous pinch
2 bunches Watercress stem tips trimmed and left whole
1 Pomegranate split open and seeds removed
2 Scallions thinly sliced on the diagonal
Directions
Place a small amount of oil, garlic and onion in a skillet and turn heat to medium.
When the onions begin to sizzle, add a pinch of salt and sauté for 1 minute.
Stir in artichoke hearts and red pepper ribbons and sauté just until heated through, about 2 minutes more.
Prepare the dressing by whisking together lime juice, oil, vinegar and rice syrup, adjusting seasonings to taste.
To plate the dressing, arrange watercress on a platter.
Spoon sautéed artichoke heart mixture over the top and drizzle lightly with dressing, serving the balance of the dressing on the side for those who want to use more.
Sprinkle with pomegranate seeds, scallions and serve immediately after dressing.