Pomegranate and Butter Lettuce Salad with Endive and Blue Cheese

This is the perfect crisp salad to accompany that special winter holiday meal. Pomegranate seeds add a pop of color to the light green butter lettuce leaves and endive. American blue cheese and southern pecans add flavor and crunch and the homemade shallot dressing seals the deal. 

Ingredients:

• 1 head Organic butter lettuce 

• 2 Red Belgian Endives, thinly sliced crosswise

• ¼ cup Pomegranate seeds

• 1 ounce Aged Blue Cheese

• ¼ Chopped toasted pecans

• ¼ cup Shallot Vinaigrette, see recipe below

• Fresh Ground pepper to taste

Directions:

Hand tear the washed and dried butter lettuce, place in a salad bowl. Layer the sliced endive and sprinkle with blue cheese, pecans, and pomegranate seeds and toss with shallot vinaigrette. Season with fresh ground pepper. Serves 4. 

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Homemade Shallot Vinaigrette

Shallots give this dressing a delicate yet deep flavor and used raw they really enhance any salad or roasted dish. This vinaigrette can be made ahead or put together in a pinch. 

Ingredients:

• 1 Small shallot diced

• ½ cup Extra virgin olive oil

• ¼ cup Champagne Vinegar

• 1 tsp Fresh thyme leaves

• 1 Tbsp Mayonnaise

• 2 tsp Honey Dijon Mustard

• 1 tsp Agave Syrup

• Fresh Pepper to taste

Directions:

Combine all in ingredients in a mini food processor or blender and blend until smooth. Use immediately or store covered in the refrigerator for up to 1 week.