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; 1 mozzarella cheese; pomegranate seed; pecan; DRESSING:; ½ cup olive oil; ⅓ cup balsamic vinegar; 1 tablespoon Dijon mustard; 2 teaspoons honey; salt; black pepper

User Reviews

5

10 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 halved or quartered lengthwise, spears
1 mozzarella cheese ripped into pieces, or or half a package fresh bocconcini balls, fresh, package
pomegranate seed from 1 pomegranate
pecan half a cup
DRESSING:
½ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
salt to taste
black pepper to taste

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Instructions

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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.