From Chef Bill Sutherland

Pomegranate Vinaigrette:

1 tsp Dijon
1 tbsp honey
1 tbsp pomegranate molasses (optional)
1 tbsp shallots, minced
1 tbsp rice wine vinegar
1 tbsp red wine vinegar
1/2 cup pomegranate juice
1/2 cup canola oil
Salt and pepper to taste

Add all ingredients except canola oil to blender. Blend 30 seconds or until ingredients are thoroughly mixed. With blender running, slowly add canola oil. Season to taste with salt and pepper.

Store vinaigrette in the refrigerator. If it separates during storage, shake vigorously before use.

Salad Components:

4 heads Belgium endive, julienned
3 heads red Belgium endive, julienned (optional)
1 head of escarole
1/2 head of frisee
Approx. 4 cups arugula
1 cup Asian pear, julienned
1/2 cup toasted filberts, crushed
1/3 cup Rogue Creamery’s Smokey Oregon Blue cheese, tsp size chunks
1/4 cup pomegranate seeds

Separate the leaves of the Belgium endives and julienne. Place in acidulated water while preparing the rest of the salad. Remove the core from the escarole and separate leaves. Remove the tough outer leaves and reserve for another use (such as white beans and braised escarole). Chop the remaining leaves into bite size pieces, rinse and drain.

Separate the leaves of frisee into bite size pieces, rinse and drain. Rinse and drain the arugula. Put endive, escarole, frisee and arugula in a salad spinner and spin dry.

Divide the filberts and smokey blue cheese among 4 plates.

Put salad greens and julienned Asian pear in a large bowl and mix thoroughly. Start with a 1/4 cup of pomegranate vinaigrette and mix well to coat the salad, add salt and pepper to taste and add additional vinaigrette to taste, if needed.

Divide the salad among the 4 plates, placing on top of the nuts and cheese. Sprinkle pomegranate seeds over each salad. Serve.

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