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Arugula salad with endive, mozzarella, pecans and pomegranate seeds
Servings 4
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
- 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.