Fall Pomegranate Salad

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4 as a first course

These sweet and savory flavors are a perfect complement to each other!

Mix together 1 head of Romaine lettuce, 2 heads of radicchio and 2 Belgian endives (all cut crosswise into 1/2 inch wide strips).  Place the mixed lettuces on a large platter and top with 1 cup of crumbled blue cheese (Roquefort, gorgonzola, Salem blue, etc.) and the arils from one large pomegranate.  Fan out slices of roasted turkey or chicken breasts along each end of the platter.
Optional:  Can also sprinkle walnut pieces over everything as well.

Shake together toasted walnut oil (or grapeseed oil) with red wine vinegar, Colman’s dry mustard powder, herbs de Provence and salt.

Buon appetito!


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