What to do
- Combine all of the ingredients for the dressing together in a blender and blend on high until creamy, adjusting with water for looser consistency if needed. Transfer to jar and set aside.
- Add the greens, endive spears, beets, persimmons, and radishes to a large serving bowl. Keep salad in serving bowl in the fridge until ready to serve or transfer to festive platter, drizzle with the dressing and toss to coat.
- Arrange quartered pomegranates around dish and scatter with pomegranate arils in pockets over the salad.
- Top with candied pecans and serve right away.
What you’ll Need
¼ cup whole cashews
Zest of 2 Meyer lemons + 5 tbsp freshly squeezed juice
1 tbsp sherry vinegar
1 tsp Dijon mustard
2 tsp maple syrup
1/3 cup + 1 tbsp extra-virgin olive oil
½ tsp sea salt + freshly ground black pepper
1 tbsp water, or more if needed
4 cups mixed greens
2 heads red and green leaf lettuce, chopped
2 heads endive, separated into spears
1 (6.5oz) package Love Beet White Wine and Balsamic Beets, quartered
1 persimmon, thinly sliced and quartered
1 bunch radishes, thinly sliced on mandolin
1 quartered pomegranate, arils shucked from two quarters
1 cup candied pecans