Arugula salad with endive, mozzarella, pecans and pomegranate seeds

Name: Arugula salad with endive, mozzarella, pecans and pomegranate seeds
Prep time: 5 min
Total time: 5 min
Yield: 4 serving
Ingredients: 4 cups arugula; 4 - 6 endive spears; 1 package fresh mozzarella; pomegranate seeds from 1 pomegranate; Half a cup of pecans; DRESSING:; ½ cup olive oil; ⅓ cup balsamic vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; salt and pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
4
Course
Salad

Arugula salad with endive, mozzarella, pecans and pomegranate seeds

Ethan Patterson

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

4 cups arugula
4 - 6 endive spears halved or quartered lengthwise
1 package fresh mozzarella ripped into pieces, or or half a package fresh bocconcini balls
pomegranate seeds from 1 pomegranate
Half a cup of pecans
DRESSING:
½ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
salt and pepper to taste

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Instructions

Arrange arugula and endives on a large platter. Scatter mozzarella, pomegranate seeds and pecans on top, reserving some nuts and seeds for later.
Mix all dressing ingredients together. Pour dressing on salad. Top with additional pecans and pomegranate seeds. Serve immediately.