Winter Citrus, Escarole, and Endive Salad

By nanarose

Mary Drennen, Cooking Light

NOVEMBER 2012

Ingredients

• 6 cups torn escarole
• 2 cups thinly sliced Belgian endive (about 2 heads)
• 1 cup thinly sliced radicchio
• 1 cup pink grapefruit sections
• 1 cup navel orange sections
• 3/4 cup blood orange sections
• 1/4 cup minced shallots
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar or champagne vinegar
• 1 1/2 teaspoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pomegranate arils
• 2 tablespoons pistachios, toasted

Preparation

Step 1

1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.

2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.