- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/tricolored-salad-with-gorgonzola-and-pomegranate
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- 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
- 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
- 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.