Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pomegranate |
| 2 \N | Oranges |
| 1 \N | Grapefruit |
| 2 \N | Heads Belgian endive |
| 2 bunches | Watercress |
| 3 \N | Cloves garlic -- minced |
| 1 tablespoon | Dijon mustard |
| ½ teaspoon | Salt |
| 3 tablespoons | Balsamic vinegar |
| 7 tablespoons | Vegetable oil |
| 1 tablespoon | Parsley |
| 1 tablespoon | Chives |
| 3 \N | Fresh basil leaves |
| \N \N | Fresh ground pepper -- to |
| \N \N | Taste |
1. Pull open pomegranate and reserve seeds. Peel and section oranges and grapefruit. Separate endive leaves. Arrange watercress in center of a 12- to 15-inch platter. Place endive leaves around perimeter like spokes in a wheel. Place a section of grapefruit and a section of orange between endive spokes.
2. Whisk together garlic, mustard, salt, vinegar, oil, parsley, chives, basil, and pepper. Drizzle dressing over salad and dot with pomegranate seeds. If making dressing ahead, chill and whisk again before serving.
Recipe By : the California Culinary Academy From: Victor_j_heintz.Wbst128@...: Fri, 6 Jan 1995 08:46:13 Pst File