2 tb Pine nuts

     10 ea Spinach leaves, rinsed &

           -- trimmed
      5 c  Leafy green lettuce, torn

      2 tb Extra-virgin olive oil

           Salt & pepper
    1/4 c  Pomegranate seeds

      2 tb Lemon juice

  Place pine nuts in a skillet & toast them over a moderate heat until golden
  brown.  Stir constantly, set aside.  Roll spinach leaves into a tight cigar
  shape & cut crosswise into 1/8" chiffonade or shreds. Combine lettuce &
  spinach in a salad bowl.  Drizzle with oil, season with salt & pepper, toss
  to mix.  Sprinkle with pomegranate seeds, pine nuts & lemon juice.
  Yamuna Devi, "Yamuna's Table"