Winter Salad with Endive and Pomegranate

Serves 12

3 tablespoons aged sherry vinegar
2 teaspoons honey
1 medium shallot, minced
1/2 teaspoon Dijon mustard
4 ounces Point Reyes Original Blue cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
5 heads Belgian endive, leaves separated
5 cups (12 ounces) baby arugula
1 medium pomegranate, peeled and seeded
1/2 cup pecan halves, toasted

In a large bowl, whisk together the vinegar, honey, shallot, mustard, half the cheese, and the salt and pepper. Slowly drizzle in the olive oil, whisking all the while, until well combined. Add the remaining cheese. Taste and add more salt and pepper if needed.

Add the endive and arugula and toss gently. Garnish with the pomegranate seeds and pecans and serve.