Salad with Pomegranates and Toasted Walnuts

1/3 cup walnuts
About 1/2 cup of seeds removed from a pomegranate
1/2 pound of salad mix, lettuce, arugula, spinach, or other tender greens
1/2 T red wine vinegar
1 1/2 T balsamic vinegar
6 T olive oil
Salt and Pepper

Preheat the oven to 400 degrees. Spread the walnuts on a baking sheet and toast them in the oven until golden, 12 to 15 minutes. Allow them to cool off a little, rub them between your hands to remove most of the skins, and chop them coarsely.

Put the salad in a bowl and sprinkle the vinegars, olive oil and salt and pepper over it. Toss, making sure that all the leaves are evenly coated. Taste and adjust the seasoning as necessary. Add the walnuts and pomegranate seeds. Toss again and serve.