Recipe - Blood Orange Endive Pomegranate Salad With Marsala (Djja

1 Peeled shallot; minced
One fourth cup Marsala wine
One fourth cup Freshly squeezed orange
juice
One half teaspoon Dijonstyle mustard
One half cup Extra virgin olive oil
Salt and freshly ground
black pepper
Red wine vinegar
1 Head endive; , separated
into
; leave
2 ounce Tender mild greens; washed
and dried
2 Blood oranges; (use regular
; oranges if blo
2 tablespoon Pomegranate seeds
4 Thin slices red onion;
soaked in cold

Combine the shallot with the Marsala and orange juice in a
nonreactive pan. Reduce to a glaze. Add the mustard. Whisk in the
olive oil in a slow steady stream. Season with salt and pepper and a
teaspoon or so of vinegar. Toss the endive leaves and greens in a
bowl with half the dressing. Arrange on 4 chilled plates. Toss the
oranges and pomegranate seeds in a bowl with the remaining dressing
and add to the plates. Drain the onion slices and pat dry. Toss in
the bowl with any remaining dressing. Garnish the salad with onions
and serve immediately. Yield: 4