Normally salads considered a mix of lettuce and raw fruits or vegetables with a dressing. Something special with colorful salad that all the ingredients  pair together.

INGREDIENTS:

Serve 2 

2 heads Belgian endives

2 pears cored and sliced lengthwise 

1 orange cut in supreme

¼ lb. Gorgonzola cheese

¼ cup of toasted pecan 

¼ pomegranate seeds 

Fresh mint leaves.

1/2 cup extra-virgin olive oil

Juice of 1 lemon

Salt and freshly ground pepper to taste

Making the vinaigrette:

In n a small bowl, whisk together the 1/2 cup olive oil and lemon juice, then season with salt and freshly ground pepper and set aside.

STEPS:

Trim the ends from the endive, separate the leaves and place in a large bowl. 

Add the cheese, pomegranate seeds, orange and the pears to the bowl with the endive. 

Drizzle the vinaigrette over the salad and gently toss together. Taste and adjust the seasonings with salt and freshly ground pepper. 

Garnish with fresh mint leaves.

Serve immediately.