Endive, Blue Cheese, Pomegranate Salad

• 1 teaspoon Dijon mustard
• kosher salt
• fresh ground black pepper
• 1 pinch sugar
• 1 12 teaspoons rice vinegar
• 3 tablespoons olive oil
• 2 ounces blue cheese, crumbled
• 5 heads Belgian endive, separated into leaves
• pomegranate seeds, from 1/2 medium pomegranate

1. In a small bowl, whick together mustard, large pinch of salt, large pinch of pepper and a pinch of sugar.
2. Add vinegar and whisk to combine.
3. While whisking, drizzle in oil and whisk until emulsified.
4. Add blue cheese and stir gently to combine.
5. Pour dressing over the endive and pomegranate seeds and toss.

mustard, kosher salt, fresh ground black pepper, sugar, rice vinegar, olive oil, blue cheese, endive, pomegranate seeds

Taken from www.food.com/recipe/endive-blue-cheese-pomegranate-salad-145494 (may not work)