Citrus Salad with Pomegranate Vinaigrette

Citrus Salad with Pomegranate Vinaigrette
  • Sea salt or kosher salt, and freshly ground black pepper, to taste
  • 1 tsp. honey
  • 1/3 cup pomegranate seeds (optional)
  • 1/4 cup Pompeian Extra Virgin Olive Oil
  • 1/4 cup walnut halves
  • 1-1/2 Tbsp. shallots, chopped
  • 2 large endives, sliced crosswise in 1/2-inch strips
  • 2 navel oranges, peeled and sliced
  • 2 tsp. grated orange zest
  • 2 tsp. snipped chives
  • 3 Tbsp. pomegranate juice
  • 3 Tbsp. Pompeian Balsamic Vinegar
  • 6 cups baby arugula (4 oz.)
  1. Preheat oven to 400˚ F.
  2. Toast walnuts on small baking sheet in oven for 7-8 minutes or just until browned. Allow to cool.
  3. Toss arugula and endive together and arrange on a shallow platter. Place orange slices over salad. Coarsely chop walnuts and scatter over orange slices, along with pomegranate seeds. Sprinkle with chives.
  4. Combine vinaigrette ingredients in small bowl. Stir with wire whisk to blend and drizzle over salad.
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