Dress the romaine with the pomegranate-port vinaigrette and season with salt and pepper. Divide between 8 chilled plates. Divide the grapefruit segments between the salads. Sprinkle crumbled Roquefort, then walnuts, and finally pomegranate seeds on top of the salads. Serve immediately. Note:
Fresh pomegranates usually are available from November until January. Look for deep red fruit with firm skins and heavy weight for their size. Cut the fruit in half, pick the seeds from the membrane, and keep refrigerated until ready to use.
This recipe is from the book Not Afraid of Flavor:Recipes from the Magnolia Grill
by Award-Winning Chefs Ben and Karen Barker