Try this orange and leafy green salad with a delicious dressing of rice wine vinegar and pomegranate juice.
heads Belgian endive, trimmed
small bunch spinach, thoroughly, washed, and, stemmed
whole mandarin orange, segmented
tsp Dijon mustard
Tbsp rice wine vinegar
Tbsp pomegranate juice
Tbsp grape seed oil
tsp brown sugar
freshly cracked black pepper
Separate endive into leaves, keeping the leaves whole.
Combine with spinach leaves in a bowl. Add mandarin orange segments.
Place all dressing ingredients in a small bowl and whisk to combine.
Adjust seasoning to taste. Pour over salad just before serving.