Harvest Bouquet Salad
Makes 6 to 8 servings
  • 1 cup torn curly endive
  • 1 (8-ounce) package fresh gourmet greens
  • ½ cup fresh torn herb leaves, such as flat-leaf parsley, dill, thyme, and basil
  • ⅓ cup pomegranate arils
  • ½ cup coarsely chopped toasted walnuts
  • ⅓ cup loosely packed rose petals, organic and pesticide-free
  • Red Wine Vinaigrette (recipe follows)
  1. In a large serving bowl, combine endive, gourmet greens, herbs, pomegranate arils, and walnuts. Sprinkle with rose petals. Drizzle with Red Wine Vinaigrette just before serving.
Recipe by Victoria at https://www.victoriamag.com/harvest-bouquet-salad-recipe/