Endive and Pomegranate Salad Recipe

Ingredients
6 tablespoon pomegranate juice
3 tablespoon oil, canola
2 teaspoon mustard, dijon-style
1 clove(s) garlic, minced
1/4 teaspoon salt
pepper, black ground, to taste
2 large orange(s), navel
2 head(s) endive, Belgian
1 cup(s) watercress
1 medium avocado
12 medium shrimp, cooked
1 cup(s) pomegranate

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

To prepare salad:

1. Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges.

2. Wipe endives with a damp cloth (do not soak-they tend to absorb water); cut into 1/4-inch-thick slices.

3. Wash and dry watercress.

4. Peel and pit avocado; cut into thin slices lengthwise.

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.