1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts; for garnish
1 bunch swiss chard; washed, stemmed, torn
1 bunch radicchio; washed, stemmed, torn
1 bunch escarole; washed, stemmed, torn
1 tablespoon grainy mustard
extra-virgin olive oil
1/2 cup pomegranate seeds; for garnish
parmesan; shaved
1 shallot; chopped

1. 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.

2. 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.