Ingredients
5 cups torn curly endive2 cups watercress1 shallot, thinly sliced1/3 cup pecan halves, toasted1/4 cup pomegranate seeds1/4 cup olive oil1-1/2 tablespoons lemon juice1 teaspoon grated lemon zest1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds.
In a small bowl, whisk the oil, lemon juice, lemon zest, salt and pepper. Drizzle over salad; serve immediately.
