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20 minutes
- olive oil
- red wine vinegar
- 1 pomegranate
- 2 clementines
- 1 teaspoon mustard such as Dijon, wholegrain, English
- 1 red endive
- 1 white endive
- 1 baby oak leaf lettuce
- any leftover cheese (I’ve used blue here – swap in your favourite or leave it out altogether)
- Combine olive oil, vinegar, sea salt, pepper, pomegranate juice, clementine juice, and mustard in a large shallow serving dish. Add endive and oak leaf lettuce leaves, followed by sliced clementines. Finish with pomegranate seeds and optional cheese nuggets. Enjoy your refreshing salad!
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