Blood Orange Endive Pomegranate Salad With Marsala - Just Fruit Recipes


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Blood Orange Endive Pomegranate Salad With Marsala

1 Peeled shallot; minced
1/4 c Marsala wine
1/4 c Freshly squeezed orange juice
1/2 ts Dijon-style mustard
1/2 c Extra virgin olive oil
Salt and freshly ground black pepper
Red wine vinegar
1 Head endive; , separated into leaved
2 oz Tender mild greens; washed and dried
2 Blood oranges; (use regular oranges if blood oranges not available)
2 tb Pomegranate seeds
4 Thin slices red onion; soaked in cold


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


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