Instructions

Separate endives into individual leaves. Wash and dry well. Empty the pomegranates. The easiest way to do it is by cutting pomegranates into halves. Holding half cut-side-down over a bowl, hit with a spoon until seeds fall out into the bowl. Peel the orange and separate into wedges. Chop each wedge into fourths. Collect the juice that comes out to later add it to the vinaigrette. Toast the slices of bread in a Magefesa toaster. Let them cool, then rub a peeled garlic clove over the surface of each slice. Chop bread into small cubes. Rub the inside of the salad bowl with a freshly peeled clove of garlic. Place all the ingredients inside the bowl and mix well.
To prepare the vinaigrette, add olive oil, balsamic vinegar, orange juice and mustard to a Magefesa blender, and process until fully emulsified. Season with salt and pink pepper to taste. Drizzle over salad prior to serving.

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