Recipe: Citrus Salad with Pomegranate Vinaigrette

CITRUS SALAD WITH POMEGRANATE VINAIGRETTE

1/4 cup walnut halves
6 cups baby arugula (4 oz.)
2 large endives, sliced crosswise in 1/2-inch strips
2 navel oranges, peeled and sliced
1/3 cup pomegranate seeds (optional)
2 tsp. snipped chives
FOR THE POMEGRANATE VINAIGRETTE:
3 Tbsp. Pompeian Balsamic Vinegar
1/4 cup Pompeian Extra Virgin Olive Oil
3 Tbsp. pomegranate juice
11/2 Tbsp. chopped shallots
2 tsp. grated orange zest
1 tsp. honey
Sea salt or kosher salt, and freshly ground black pepper, to taste

TO TOAST THE WALNUTS:
Preheat oven to 400 degrees F.

Toast walnuts on small baking sheet in oven for 7-8 minutes or just until browned. Allow to cool.

TO PREPARE THE SALAD:
Toss arugula and endive together and arrange on a shallow platter. Place orange slices over salad.

Coarsely chop walnuts and scatter over orange slices, along with pomegranate seeds. Sprinkle with chives.

TO MAKE THE POMEGRANATE VINAIGRETTE:
Combine vinaigrette ingredients in small bowl. Stir with wire whisk to blend and drizzle over salad.

Makes 4 servings
Source: Pompeian, Inc.