Recipe by Tyler Florence

1/4 cup honey

1/2 cup balsamic vinegar

1/2 pint walnuts, for garnish

2 bunches assorted greens (such as chard, lettuce or kale), washed, stemmed, and torn into pieces

1 tablespoon grainy mustard

Extra-virgin olive oil

1/2 cup pomegranate seeds, for garnish

Parmesan shavings, for garnish

1 shallot, chopped, for garnish

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.