Tricolor salad

6 Servings

Ingredients

QuantityIngredient
1Pomegranate
2Oranges
1Grapefruit
2Heads Belgian endive
2bunchesWatercress
3Cloves garlic -- minced
1tablespoonDijon mustard
½teaspoonSalt
3tablespoonsBalsamic vinegar
7tablespoonsVegetable oil
1tablespoonParsley
1tablespoonChives
3Fresh basil leaves
Fresh ground pepper -- to
Taste

Directions

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