Endive and Pomegranate SaladLove the combo of avocado, shrimp and pomegranate (for just the right amount of tartness) in this unique salad!

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.*