Endive and Pomegranate Salad

Endive and Pomegranate Salad

 6 tablespoons pomegranate juice

3 tablespoons olive oil

2 teaspoons Dijon mustard

1 small garlic clove, minced

¼ teaspoon salt

Freshly ground pepper, to taste

2 large navel oranges, peeled and sliced

2 Belgian endives, cut into ¼ inch slices

1 cup watercress

1 avocado, thinly sliced

1 cup pomegranate seeds

1.    Whisk dressing ingredients in a small bowl.

2.    You can cover and refrigerate the dressing for up to two days.

3.   Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates.

9.    Top with endive and watercress.

10. Drizzle with dressing, sprinkle with pomegranate seeds and serve.