Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pomegranate juice
2 Tbsp. walnut oil
2 Tbsp. white-wine vinegar
1/2 tsp. sugar
salt & freshly ground
black pepper to taste
1 oz. walnut or pecan halves
4 heads Belgian endive -- trimmed, leaves
separated and broken into 1 1/2-inch
lengths
1 bunch watercress -- large stems
removed, leaves washed and dried
1 small red onion -- thinly sliced
1/2 cup pomegranate seeds or raspberries |
Preparation:
Pomegranate juice is a flavorful stand-in for some of the oil in the
dressing.
To squeeze pomegranate juice, press the seeds through a sieve placed over a
bowl. Bottled pomegranate juice can be found in health food stores.
In a small bowl or a jar, whisk or shake pomegranate juice, walnut oil,
vinegar, sugar, salt and pepper together.
Preheat oven to 350 degrees F. Spread walnuts or pecans on a pie plate and
toast for about 10 minutes, or until lightly browned and fragrant. Let cool
and
chop coarsely. In a salad bowl, combine endives, watercress and red onions.
Drizzle the dressing over and toss. Taste and adjust seasonings. Sprinkle
pomegranate seeds or raspberries and the toasted nuts over top and serve. |
