Arugula, Fennel, Endive and Radicchio Salad with Pomegranate Vinaigrette

The highlight of this salad is the pomegranate vinaigrette, the recipe for which I got from the Girl & the Fig cookbook. Here is how I make the salad.

Ingredients: 

For a salad:
2 cups of baby arugula
1/2 fennel bulb, thinly sliced
1/2 of radicchio head, sliced vertically
1 endive, leaves pulled apart

1/2 cup of candied pecans
1/2 cup of dried cranberries

For a Pomegranate Vinaigrette (makes more than you need, about 1 ¼ cups):

¾ cup of pomegranate juice

2 tablespoons of candied ginger, chopped

1 tablespoon of finely chopped shallot

3 tablespoons of grapefruit juice (I just bought 1 grapefruit and used ½ of it for juice)

¼ cup of red wine vinegar

½ teaspoon of honey

½ cup of olive oil

Salt and Pepper to taste

 

Preparation:

1. Start by making the pomegranate vinaigrette. Pour pomegranate juice into a small pan and add ginger, bring to a boil and boil until reduced by half. Transfer the pomegranate-ginger mixture to a blender and blend. Then add shallot, grapefruit juice, red wine vinegar and honey and blend again. Add olive oil last and blend until all ingredients are mixed. Add salt and pepper to taste.

2. In a bowl combine all salad ingredients, add ¼ cup of pomegranate vinaigrette, toss and serve.