Preparation

For 8 portions:

Whisk the first 9 ingredients in a small bowl until well blended. Season to taste with salt and pepper. This dressing can be made 1 day ahead; cover and chill, then bring to room temperature and whisk before using. If using tangerines, remove peel; separate into segments. If using oranges, cut off peel and white pith; cut between membranes to release segments. Toss endive, frisée, radicchio, and watercress in a large bowl with enough dressing to coat. Divide salad among plates. Top each with smoked duck or turkey, onion rings, and tangerine or orange segments. Sprinkle with walnuts and pomegranate seeds. Drizzle with some of the remaining dressing.

view printable version

Ingredients

0.25 cups
tangerine or orange juice, fresh

0.19 cups
walnut or extra virgin olive oil

1.5 tbsp.
extra virgin olive oil

1.5 tbsp.
lemon juice, fresh

0.75 tbsp.
balsamic vinegar

0.75 tbsp.
raspberry vinegar

0.75 tsp.
dijon mustard

0.38 tsp.
paprika

0.38 tsp.
sugar

3 ea.
tangerines or oranges

2.25 ea.
Belgian endive, trimmed, thinly sliced crosswise

2.25 cups
frisée lettuce, bite-size pieces

2.25 cups
radicchio, bite-size pieces

0.75 bunch
watercress, thick stems trimmed

3 ozs.
smoked duck or turkey breast, cut into thin strips

0.38 ea.
red onion, thinly sliced into rings

0.5 cups
walnut halves, toasted

0.25 cups
pomegranate seeds, fresh