Ingredients
1 bunch watercress (4 ounces)2 heads endive, halved lengthwise and thinly sliced1 cup pomegranate seeds (about 1 pomegranate)1 shallot, thinly slicedDRESSING:1/3 cup olive oil3 tablespoons lemon juice2 teaspoons grated lemon zest1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, combine watercress, endive, pomegranate seeds and shallot.
In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat.
