Endive Salad with Raspberry Viniagrette

By ltrodrigu

Weight Watchers Points = 8 per serving

Ingredients

• For Salad:
• 1 head Boston lettuce, torn into small pieces
• 1 head or bag of curly endive (frisee)
• 5 medium heads Belgian endive, sliced
• 1 small fennel bulb, thinly sliced
• 2 branches celery, thinly sliced
• For Viniagrette:
• 1/4 cup raspberry vinegar
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup vegetable oil
• 1/2 cup olive oil
• 1/4 cup pomegranate seeds
• whole fresh raspberries

Details

Servings 6

Preparation

Step 1

*For Viniagrette:*
In bowl, combine vinegar, salt and pepper. Slowly whisk in oils, drop by drop, and gradually increase to a steady stream. Whisk constantly. Keep covered in cool, dark place.

*For Salad:*
Assemble all salad ingredients. Distribute among 6 plates. Garnish with pomegranate seeds and raspberries. Pour viniagrette on salads.