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5.0 from 15 votes

Arugula salad with endive, mozzarella, pecans and pomegranate seeds

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

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

Ingredients

  • 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

Instructions

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