Blood orange, endive and pomegranate salad with marsala dre

1 Servings

Ingredients

Quantity Ingredient
1 Peeled shallot, minced
¼ cup Marsala wine
¼ cup Freshly squeezed orange juice
½ teaspoon Dijon-style mustard
½ cup Extra virgin olive oil
Salt and freshly ground black pepper
Red wine vinegar
1 Head endive,, separated into leave
2 ounces Tender mild greens, washed and dried
2 Blood oranges, (use regular oranges if blo
2 tablespoons Pomegranate seeds
4 Very thin slices red onion, soaked in cold

Directions

Combine the shallot with the Marsala and orange juice in a non-reactive pan. Reduce to a glaze. Add the mustard. Whisk in the olive oil in a slow steady stream. Season with salt and pepper and a teaspoon or so of vinegar.

Toss the endive leaves and greens in a bowl with half the dressing. Arrange on 4 chilled plates. Toss the oranges and pomegranate seeds in a bowl with the remaining dressing and add to the plates. Drain the onion slices and pat dry. Toss in the bowl with any remaining dressing. Garnish the salad with onions and serve immediately. Yield: 4 servings Posted to MC-Recipe Digest V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330 From: "Ed Bauman" <BIRCHCREEK@...> Date: Wed, 11 Dec 96 23:32:50 UT

Related recipes