Winter Greens Salad with Pomegranate & Kumquats

Combine pomegranate juice, orange zest, orange juice, cornstarch, sugar and garlic salt in a small saucepan and whisk well. Heat over medium-high heat, whisking constantly, until the mixture begins to boil, darkens and turns more translucent, about 5 minutes. Remove from heat and let cool to room temperature, about 20 minutes. Whisk in oil.

Arrange endive, radicchio and baby greens on a platter. Top with pomegranate arils (or raspberries) and kumquats (or oranges) and drizzle with the dressing. Sprinkle with walnuts and pepitas (or pistachios).