Ingredients Jump to Instructions ↓

  1. 1/4 cup pomegranate juice

  2. 2 tablespoons walnut oil

  3. 2 tablespoons white-wine vinegar

  4. 1/2 teaspoon sugar Salt & freshly ground pepper to taste

  5. 1 ounce ounce walnut, or pecan halves

  6. 4 heads Belgian endive, trimmed, leaves separated and broken into 1 1/2-inch lengths

  7. 1 bunch watercress, large stems removed, leaves washed and dried

  8. 1 small red onion, thinly sliced

  9. 1/2 cup pomegranate seeds or raspberries

Instructions Jump to Ingredients ↑

  1. Whisk or shake pomegranate juice, oil, vinegar, sugar, salt and pepper together in a small bowl or a jar. Preheat oven to 350°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. Combine endives, watercress and red onions in a salad bowl. Drizzle the dressing over and toss. Taste and adjust seasonings. Sprinkle pomegranate seeds or raspberries and the toasted nuts over top and serve.


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