Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts

356310

Course Appetizers

Ingredients in this Recipe

1 1/2 teaspoons fresh lemon juice
1 cup fresh pomegranate seeds
1 Granny Smith apple, quartered, cored, thinly sliced
1 head of butter lettuce, coarsely torn
1 large head of escarole, coarsely torn
1 teaspoon finely grated lemon peel
1 teaspoon finely grated lime peel
1 teaspoon finely grated orange peel
1 teaspoon fresh lime juice
1/2 cup grapeseed oil or olive oil
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup fresh orange juice
2/3 cup hazelnuts, toasted, husked

Recipe Preparation

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