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Ingredients
| 2 large hearts of romaine, torn into bite-size pieces | Salt and freshly ground black pepper | |
| 1 head endive, sliced | 1 cup peanuts | |
| 1/4 cup cilantro leaves | 1/2 cucumber, peeled, seeded and cut into half-moons | |
| 1/2 teaspoon Dijon mustard | 3 scallions, white and light-green parts chopped | |
| 2 1/2 tablespoons cider vinegar | 1 naval orange, peeled and cut into half-inch segments | |
| 1/4 cup olive oil | 1/2 cup pomegranate seeds |
directions
Total:
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1
Wash salad greens and cilantro leaves and spin dry.
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2
In a jar with a lid, shake mustard and cider vinegar together; add olive oil, a pinch of salt and several turns of freshly ground pepper and shake until well combined.
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3
In a bowl, toss salad greens, peanuts, cucumber, scallions and orange segments with the dressing. Sprinkle pomegranate seeds on top.
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