Winter Endive Salad - cooking recipe

Ingredients

1 bunch watercress
2 heads endive, thinly sliced crosswise
1 small shallots, thinly sliced
1 pomegranate, peeled and seeds separated
1 lemon, juiced and zested
6 tablespoons olive oil, or to taste
salt and pepper to taste

Preparation

Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.