Stew: Rinse white beans, drain, and dry.

Mince garlic. Dice onions, carrots, and celery.

In a stockpot, heat oil over low-medium heat. saute onions for 2-3 minutes. Add carrots, celery, and garlic. saute for an additional 4-5 minutes or until vegetables start to become soft. Add vegetable broth, beans, and all herbs and spices. Simmer covered for 20-30 minutes, stirring occasionally. Remove from heat and serve, or chill for later.

Salad:Toast the walnuts in a small skillet over medium heat for about 5 minutes, until slightly darker in color. Stir frequently and watch closely to prevent burning. When toasted, remove the walnuts to a plate to cool. Place the toasted walnuts, arugula, endive, and radicchio in a large bowl and toss with the pomegranate vinaigrette.

Dressing: In a medium bowl, mix together the pomegranate juice, lemon juice, pomegranate molasses, garlic, mustard, salt, and pepper. Slowly whisk in the extra-virgin olive oil until

the dressing is slightly thickened. Alternatively, place all ingredients in a jar with a tight fitting lid and shake until well combined.