Ingredients

• 6 tablespoon pomegranate juice
• 3 tablespoon canola oil
• 2 teaspoons Dijon mustard
• 1 small clov garlic, minced
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 2 large navel oranges
• 2 Belgian endives
• 1 cup watercress
• 1 avocado
• 12 medium cooked shrimp, (about 8 ounces), optional
• 1 cup pomegranate seeds, (1 large fruit; see Tip)

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Cooking Directions

Step 1

To prepare dressing: Whisk dressing ingredients in a small bowl.

Step 2

To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak—they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.

Step 3

To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.