Pomegranate and Watercress Salad

1/3 c Pecan or walnut pieces
1/2 Pomegranate, seeds from
2 Belgian endive, trimmed, leaves separated and broken into 1 1/2 inch pieces
1 c Watercress, large stems removed, chopped
2 c Leaf lettuce, torn into bite size pieces
1/2 A red onion, sliced thinly

Toast nuts in oven 350 about 5 minutes. Let cool.

In a salad bowl combine greens, and red onion. Drizzle dressing over and toss.

Just before serving sprinkle pomegranate seeds and nuts over top.

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