Name: Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
Yield: 8 Servings
Ingredients: 1/4 cup Champagne vinegar or white wine vinegar; 1/4 cup fresh orange juice; 1 1/2 teaspoons fresh lemon juice; 1 teaspoon fresh lime juice; 1 teaspoon finely grated lemon peel; 1 teaspoon finely grated lime peel; 1 teaspoon finely grated orange peel; 1/2 cup grapeseed oil or olive oil; 1 large head of escarole, coarsely torn; 1 head of butter lettuce, coarsely torn; 1 Granny Smith apple, quartered, cored, thinly sliced; 1 cup fresh pomegranate seeds; 2/3 cup hazelnuts, toasted, husked

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Feeding a crowd? This expandable or contractible recipe can be multiplied to serve as many as you need.

Recipe notes