Vinaigrette Dressing:
2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons Dijon-style mustard
1/2 cup olive oil
Salt and freshly ground pepper
Salad:
1 head Romaine lettuce, cut crosswise into 1/2-inch strips
2 heads radicchio, cut into 1/2-inch wide strips
2 Belgian endives, cut crosswise into 1/2-inch wide strips
1 cup crumbled young Gorgonzola cheese or a favorite blue cheese
1 cup pomegranate seeds
How to make this recipe:
In a small bowl whisk together vinaigrette ingredients until well blended. In a large shallow serving bowl, combine lettuce, radicchio and endive. Toss with vinaigrette. Sprinkle with cheese and then with pomegranate seeds. Serves 8.
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