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Ingredients:

6 cups torn escarole
2 cups thinly sliced belgian endive (about 2 heads)
1 cup thinly sliced radicchio
1 cup pink grapefruit sections
1 cup navel orange sections
3/4 cup blood orange sections
1/4 cup minced shallot
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar or champagne vinegar
1 1/2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pomegranate arils
2 tablespoons pistachios, toasted

1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.

2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.


Source: myrecipes.com

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