Butter Lettuce and Endive with Pomegranate Jewels
newhope360.com/delicious-living.com
Pomegranate seeds add a wonderful flavor and color to this salad. Not sure how to seed a pomegranate? Check out our pomegranate "how-to" guide.
Prep Time
20 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 lettuce, butter (torn into pieces)
3 Belgian endive (cut into 1/4 inch rounds)
1 radicchio (small, finely sliced)
1⁄2 cup pomegranate (seeds, or more to taste)
4 ounces cheese, goat (such as Vermont Creamery cranberry orange and cinnamon)
2 tablespoons walnut oil, toasted (or olive oil)
lemon zest (of one lemon)
orange zest (of one orange)
1 tablespoon lemon juice (fresh)
2 tablespoons orange juice (fresh)
1 teaspoon honey
salt (to taste)
black pepper (ground, to taste)
Instructions
Mix the walnut oil, lemon zest, orange zest, lemon juice, orange juice, and honey, plus salt and pepper to taste, in a blender to emulsify. Combine lettuce, endive, and radicchio in a bowl. Toss with the dressing. Transfer to a platter and sprinkle with pomegranate seeds and goat cheese on top.