Combine the shallot with the Marsala and orange juice in a non-reactive pan. Reduce to a glaze. Add the mustard. Whisk in the olive oil in a slow steady stream. Season with salt and pepper and a teaspoon or so of vinegar. Toss the endive leaves and greens in a bowl with half the dressing. Arrange on 4 chilled plates. Toss the oranges and pomegranate seeds in a bowl with the remaining dressing and add to the plates. Drain the onion slices and pat dry. Toss in the bowl with any remaining dressing. Garnish the salad with onions and serve immediately. Yield: 4 servings Posted to MC-Recipe Digest V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9330
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 977 (92%)|
|Amt Per Serving||% DV|
|Total Fat 108.6g||145 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 78.9g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 0mg||0 %|
|Sodium 34.4mg||1 %|
|Potassium 273.1mg||7 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 12.3g|
|Protein 1.1g||2 %|
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Calories per serving: 1057
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