Winter Citrus, Escarole, And Endive Salad

• 6 cups torn escarole
• 2 cups thinly sliced Belgian endive (about 2 heads)
• 1 cup thinly sliced radicchio
• 1 cup pink grapefruit sections
• 1 cup navel orange sections
• 3/4 cup blood orange sections
• 1/4 cup minced shallots
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar or champagne vinegar
• 1 1/2 teaspoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pomegranate arils
• 2 tablespoons pistachios, toasted

1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently.
2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat. Divide salad evenly among 6 plates. Divide the pomegranate arils and toasted pistachios evenly among servings.

torn escarole, endive, radicchio, pink grapefruit sections, orange sections, orange sections, shallots, extravirgin olive oil, orange juice, white wine vinegar, honey, kosher salt, freshly ground black pepper, pomegranate arils, pistachios

Taken from www.myrecipes.com/recipe/citrus-escarole-endive-salad (may not work)