Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts

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 Granny Smith apple, quartered, cored, thinly sliced
• 1 cup fresh pomegranate seeds
• 2/3 cup hazelnuts, toasted, husked

Directions

Step 1

Combine the vinegar and next 6 ingredients in small bowl. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.

Step 2

Mix the remaining ingredients in very large bowl. Toss with enough dressing to coat.