Christmas Salad

Makes 12 servings

2 Tbsp tarragon or white wine vinegar
2 Tbsp orange liqueur
2 tsp Dijon mustard
1/2 tsp sugar
Salt and freshly ground pepper to taste
6 Tbsp extra virgin olive oil
2 Tbsp whipping cream

4 small heads Boston lettuce
2 heads radicchio
2 small tart red apples, unpeeled, cored and cut in strips
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts, toasted
48 large Belgian endive leaves
3 Tbsp minced fresh tarragon or parsley
Pomegranate seeds for garnish

For dressing, combine vinegar, orange liqueur, mustard, sugar, salt and pepper in a small bowl and stir. Add oil and mix well, then add cream.

Cut Boston lettuce and radicchio into ribbons and toss with apple, cheese and walnuts.

At serving time, toss the lettuce mixture with the dressing and place a cluster on the center of 12 salad plates. Arrange 4 endive leaves on each, with the points meeting in the center of the salad. Sprinkle minced tarragon and pomegranate seeds on the plates around the salad and serve at once.