Instructions: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275-degree oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

To get the seeds out of the pomegranate, cut it in half horizontally and smash the fruit, cut side down, onto a plate. Most of the seeds will come out.

Remove the remaining ones with a spoon. Or, cut off the crown, cut the fruit into quarters and peel the skin back to expose the seeds. Hold the sections under water while you work the seeds free.

Put the arugula in a large salad bowl and add the vinegars, olive oil and salt and pepper to taste. Toss, making sure all the leaves are evenly coated.

Taste and adjust the seasoning as necessary. Add the toasted hazelnuts and pomegranate seeds, toss again and serve. -

by Alice Waters

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