Endive & Pomegranate Salad

Slice 4 persian cucumbers

Cut 3 endives

Zest 2 blood oranges

Chop the blood oranges' zest

Peel the zested blood oranges

Cut out blood orange segments

Squeeze the juice from the blood orange scraps into a small bowl

Cut and discard stems from ½ bunch of dill

Chop the dill leaves

Cut and discard stems from ½ bunch of parsley

Chop parsley leaves

Cut and discard ends of 1 pomegranate

Section the pomegranate

Divide the pomegranate into 2 pieces

Separate the seeds in a bowl

Add 2 tsp of whole grain mustard to the bowl with the blood orange juice

Add 1 tbsp of honey

Add 2 tbsp of balsamic vinegar

Add ¼ cup of olive oil

Season with salt and pepper to taste

Stir to combine

Transfer salad components plus ½ bunch of arugula to a bowl

Add the pomegranate seeds

Mix the ingredients

Drizzle the vinaigrette

Toss gently

It's ready to be served, enjoy!