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The pomegranate seeds give a jewel-like appearance to this sparkling, seasonal salad. To avoid stains from seeding the pomegranate, submerge the fruit in a bowl of water and remove seeds with your hands. Ingredients:
Vinaigrette Dressing:
2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons Dijon-style mustard
1/2 cup olive oil
Salt and freshly ground pepper
Salad:
1 head Romaine lettuce, cut crosswise into 1/2-inch strips
2 heads radicchio, cut into 1/2-inch wide strips
2 Belgian endives, cut crosswise into 1/2-inch wide strips
1 cup crumbled young Gorgonzola cheese or a favorite blue cheese
1 cup pomegranate seeds
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In a small bowl whisk together vinaigrette ingredients until well blended. In a large shallow serving bowl, combine lettuce, radicchio and endive. Toss with vinaigrette. Sprinkle with cheese and then with pomegranate seeds.
Serves 8. Recipe submitted by:
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