JamieOliver.com

Ingredients
1 bunch watercress
2 heads endive, thinly sliced crosswise
1 small shallots, thinly sliced
1 pomegranate, peeled and seeds separated
1 lemon, juiced and zested
6 tablespoons olive oil, or to taste
salt and pepper to taste

I made this for a potluck last Christmas. I was looking at some of Jamie's salads and thinking of what was available to me, and settled on this salad. It was a real hit.

Method
Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.

Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving. thumbsup