Category: Vegetables

1 Pomegranate

2 Oranges

1 Grapefruit

2 Heads Belgian endive

2 bunch Watercress

3 Cloves garlic -- minced

1 tbsp Dijon mustard

1/2 tsp Salt

3 tbsp Balsamic vinegar

7 tbsp Vegetable oil

1 tbsp Parsley

1 tbsp Chives

3 Fresh basil leaves

Fresh ground pepper -- to

Taste

1. Pull open pomegranate and reserve seeds. Peel and section oranges and grapefruit. Separate endive leaves. Arrange watercress in center of a 12- to 15-inch platter. Place endive leaves around perimeter like spokes in a wheel. Place a section of grapefruit and a section of orange between endive spokes.



2. Whisk together garlic, mustard, salt, vinegar, oil, parsley, chives, basil, and pepper. Drizzle dressing over salad and dot with pomegranate seeds. If making dressing ahead, chill and whisk again before serving.



Recipe By : the California Culinary Academy



From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip