Endive and Pomegranate Salad

To prepare dressing: Whisk dressing ingredients in a small bowl. You can cover and refrigerate the dressing for up to two days.

To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak — they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.

To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.