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TriColored Salad with Gorgonzola and Pomegranate
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By Louise Fiszer
Posted July 23rd, 2007
Servings: 8
Author Notes: This recipe by Louise Fiszer was given to us by the folks at WineAnswers.com, as part of a fabulous holiday meal. See related links below for more details.

The pomegranate seeds give a jewel-like appearance to this sparkling, seasonal salad. To avoid stains from seeding the pomegranate, submerge the fruit in a bowl of water and remove seeds with your hands.
Ingredients: Vinaigrette Dressing:
2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons Dijon-style mustard
1/4 cup olive oil
salt and freshly ground pepper to taste

Salad:
1 head Romaine lettuce, cut crosswise into 1/2 inch strips
2 heads radicchio, cut into 1/2 inch wide strips
2 Belgian endives, cut crosswise into 1/2 inch wide strips
1 cup crumbled young Gorgonzola cheese or a favorite blue cheese
1 cup pomegranate seeds
Instructions: In a small bowl whisk together vinaigrette ingredients until well blended.

In a large shallow serving bowl combine lettuce, radicchio and endive. Toss with vinaigrette. Sprinkle with cheese and then with pomegranate seeds.



 

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