Endive and Pomegranate Salad
6 tablespoons pomegranate juice
3 tablespoons oil, canola
2 teaspoons mustard, dijon-style
1 clove(s) garlic, minced
1/4 teaspoon salt
pepper, black ground – to taste
2 large orange(s), navel
2 head(s) endive, Belgian
1 cup watercress
1 medium avocado
12 medium shrimp, cooked
1 cup pomegranate
To prepare dressing:
Whisk dressing ingredients in a small bowl.
To prepare salad:
Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges.
Wipe endives with a damp cloth (do not soak–they tend to absorb water); cut into 1/4-inch-thick slices.
Wash and dry watercress.
Peel and pit avocado; cut into thin slices lengthwise.
To assemble salads:
7. Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.
Makes 4 servings.
*Recipe and image courtesy of RecipeRehab.com.*