Envy And orange Salad With Pomegranate

Peel the oranges and remove the segments from the white membranes over a bowl to collect the juice. Cut the pomegranate in half and remove the seeds.

Cut off the base of the endives, remove the leaves and cut them into large pieces. Rinse and pit the olives. In a bowl, mix the endives, orange segments and olives.

Whisk together salt, pepper, a spoonful of recovered juice, vinegar and oil in a bowl. Add the pomegranate seeds. Drizzle the dressing over the salad, garnish with mint and serve.