First, prepare the pomegranate dressing. Place the pomegranate in a plastic bag and place it on a cutting board. Place a second cutting board on top of the pomegranate and press the board down onto the pomegranate, rolling the pomegranate around until most of the seeds have broken but the skin is still whole. Cut an “x” into the top of the pomegranate and squeeze the juice into a glass jar with a lid. Repeat process with a second pomegranate, if needed, to obtain ½ c. of pomegranate juice.

Place 1 tbsp. olive oil in a large skillet over medium heat. Let the oil get hot and then sauté the garlic and shallot for about 4-8 minutes or until garlic is fragrant and all is cooked through.

Add the garlic and shallot to the jar with the pomegranate juice, followed by the orange juice, lemon juice, ¼ c. olive oil, basil, thyme, rosemary, cayenne pepper, and a pinch of sea salt and pepper. Seal lid and shake contents until thoroughly mixed. Set aside.

Prepare the salad. Wash and dry the Romaine. Chop it up and then place in a large bowl. Core and deseed the apple and cut into thin slices. Add apple slices to the bowl. Add the dried cherries to the bowl. Toss gently to mix salad contents.

Divide the salad contents and arrange half of the salad on a plate. Drizzle each salad with up to 1/8 c. pomegranate dressing and garnish each salad with 2 tbsp. pecans. Enjoy chilled or at room temperature.