Artichoke Salad with Greens and Pomegranate

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

1. Place a small amount of oil, garlic and onion in a skillet and turn heat to medium.
2. When the onions begin to sizzle, add a pinch of salt and sauté for 1 minute.
3. Stir in artichoke hearts and red pepper ribbons; sauté just until heated through, about 2 minutes more.
4. Prepare the dressing by whisking together lime juice, oil, vinegar and rice syrup; adjusting seasonings to taste.
5. To plate the dressing, arrange watercress on a platter.
6. 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.
7. Sprinkle with pomegranate seeds and scallions. Serve immediately after dressing.