Recipe - Blood Orange Endive And Pomegranate Salad With Marsala Dre

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 Very 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 servings
Posted to MCRecipe Digest V1 #338

Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330

From: "Ed Bauman" BIRCHCREEK@msn.com

Date: Wed, 11 Dec 96 23:32:50 UT