Pomegranates, Gorgonzola & Walnuts in Endive

Dressing

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.

Salad

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.

*For helpful suggestions, take a look at Simply Recipes step-by-step guide on how to cut and de-seed a pomegranate.