Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette

Name: Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters (1-inch) sliced Belgian endive; 1 Tbsp Dijon mustard; 2 teaspoons extravirgin olive oil; 2 Tbsps honey; 2 liters torn green leaf lettuce; 59 milliliters finely chopped pecans, toasted; 2 ripe persimmons, peeled and cut into thin wedges; 237 milliliters pomegranate seeds; 1 teaspoons salt; 118 milliliters thinly sliced shallots; 3 Tbsps sherry vinegar

Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette might be just the side dish you are searching for. This recipe makes 8 servings with 78 calories, 1g of protein, and 4g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of salt, belgian endive, torn leaf lettuce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes.