Pomegranates, Gorgonzola & Walnuts in Endive
5 tbsp rice vinegar
1/2 c. oil (canola or sunflower)
2 tbsp Dijon mustard
1 garlic clove, crushed
Combine all ingredients in bowl and whisk together until emulsified.
1 cup Roasted Walnuts
1 Pomegranate or 1 cup pomegranate arils*
6 California endives
1 cup Gorgonzola, crumbled
Roast walnuts at 325 degrees for 13-15 minutes, or until golden brown. Cut and de-seed pomegranate. Separate endive heads into single leaves. Place pomegranate arils, gorgonzola and roasted walnuts in each leaf and drizzle with dressing.