In a small bowl, whisk together lemon juice, mustard, salt, and pepper. Gradually whisk in olive oil, then set the vinaigrette aside.
2 tablespoons freshly squeezed lemon juice, ½ teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup olive oil
Wash, dry, and then tear or slice the romaine into bite-sized pieces.
1 head romaine lettuce
Place the leaves in a large bowl and toss with the pomegranate seeds, pine nuts, and half of the vinaigrette.
½ cup pomegranate seeds, ¼ cup pine nuts
Cut the avocado into long, thin slices.
2 avocados
Layer the avocado slices on top of the lettuce in the bowl, then drizzle your desired amount of the remaining dressing over them.
Carefully toss the salad using your hands or a large metal spoon. Add the remaining dressing if desired, then finish with a few sprinkles of pepper.
freshly ground black pepper