1 1/2 teaspoons red wine vinegar1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar 1/4 teaspoon kosher salt 1/8 freshly ground pepper 6 tablespoons extra virgin olive oil 1 bunch arugula, rinsed and stems removed 1/3 cup pecans, toasted and roughly chopped 1/2 cup pomegranate seeds, from 1 medium pomegranate
In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.
adapted recipe from epicurious.com