This light and refreshing salad has winter season written all over it. I love the combination of the Brussel sprout and Belgium endives. For some added crunch, I sprinkle toasted shaved almonds.

INGREDIENTS:

Serve 2 

PREP TIME 15 MINUTES

2 heads of Belgian endives 

2 headS Brussels sprout 

1 orange cut in supreme

1 grapefruit cut in supreme

¼ cup of pomegranate seeds

¼ cup shaved almonds

Extra-virgin olive oil

Sherry vinegar

Sea salt and freshly ground pepper, to taste

Fresh mint leaves for garnish

STEPS:

Trim the ends of the Brussels sprout and separate the leaves, then blanche in salted boiling water for about 1 minute then merge in ice water. 

Trim the ends from the Belgian endive, separate the leaves and place in a large bowl with the citrus, the Brussels sprout leaves and season with salt and pepper. 

Drizzle with the olive oil and sherry vinegar and toss to coat. Transfer the salad to a serving platter and garnish with the mint leaves and shaved almonds. 

Serve immediately.