The prettiest salad you ever did see.
red or regular Belgian endive, leaves separated and core removedsmall crisp, tart apple, such as Pink Pearl or Northern SpyPickle the radishes: Combine the red radishes, shallot, vinegar, and salt in a medium bowl and mix well to combine. Cover the bowl and set aside at room temperature for 2 hours to pickle, or transfer to an airtight container and place in the refrigerator for up to 3 days.
Make the dressing: Place the olive oil, balsamic vinegar, red wine vinegar, and salt in a medium jar, tightly screw on a lid, and shake well to combine. When you are ready to assemble the salad, stir in the pomegranate seeds and reshake the dressing.Line a sheet pan with parchment paper, add the walnuts, and spread out evenly. Toast for 6 to 8 minutes, or until fragrant, then remove from the oven and set aside to cool.
Remove the radicchio leaves from the head all the way to the center, then discard the core . Tear the leaves into bite-size pieces and place in a large mixing bowl. Add the endive leaves and crushed nuts. Drain the pickled radishes and shallots and sprinkle over the salad. Add the shaved watermelon radishes, then shave the apple and add to the salad. Drizzle with the dressing and gently toss. Transfer to a serving bowl and serve immediately.
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