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For Pomegranate Vinaigrette:
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1 tablespoon minced shallot
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1 tablespoon pomegranate molasses (see Note)
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1 tablespoon balsamic vinegar
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2 teaspoons chopped fresh thyme or finely chopped tarragon
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1/4 cup extra-virgin olive oil
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1 1/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
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2 teaspoons extra-virgin olive oil
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2 teaspoons fresh thyme leaves
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Freshly ground pepper to taste
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6 cups torn frisée or curly endive
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1/2 cup pomegranate seeds (see Tips)
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1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped
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Note: Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice). Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky). Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.
Tips: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.
To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
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