Endive salad with blueberries and pistachios

Ingredients

• 1 pcs Fresh endive, trimmed and sliced in 1cm pieces
• 1/2 head Red leaf salad, trimmed and torn in bite size pieces
• 100 g Dried blueberries
• 1/2 pcs Pear, washed, diced
• 50 g Pistachios, toasted
• 50 g Walnuts, chopped
• 2 tbsp Pomegranate seeds
• 45 ml Apple cider vinegar
• 2 tbsp Extra-virgin olive oil
• 2 tsp Cane sugar
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, ground

Method

1. In a medium bowl, combine vinegar, sugar, and oil; whisk well.
2. Season with salt and pepper; add red leaf lettuce, endive, blueberries, diced pear, and pistachios.
3. Toss to combine.
4. Sprinkle with chopped walnuts and pomegranate seeds. Serve immediately.