1) Toast the walnuts by placing them in a small dry frying pan. Turn heat to medium, and toss and shake the nuts back and forth until they have browned and released oils (4-5 minutes). Do not burn walnuts. Place in small bowl, set aside
2) Place butter in small salad bowl
3) Sprinkle salt over lettuce. Pour 5 tablespoons of dressing over lettuce, gently toss.
4) Evenly distribute lettuce. Garnish with feta, pomegranate seeds, parsley, walnuts.
5) Serve with bread
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