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 natural-foods stores.
Active Time: 15 minutes |
Total Time: 30 minutes
1/4 cup pomegranate juice
2 tablespoons walnut oil
2 tablespoons white-wine vinegar
1/2 teaspoon sugar
Salt & freshly ground pepper to taste
1 ounce ounce 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
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.
Per serving :
6 g Fat;
1 g Sat;
1 g Mono;
0 mg Cholesterol;
13 g Carbohydrates;
4 g Protein;
8 g Fiber;
97 mg Sodium;
893 mg Potassium