Prep Time: 10 min. • Cook Time: 5 min.
Cut the radicchio in half and make a ‘V’ cut to remove the core then cut into 1 inch pieces. Cut the endive into 1 inch pieces. Thinly slice the fennel. Cut the pomegranate in half and place cut-side down in you palm over a bowl. Use the back of a heavy spoon to bang the pomegranate, the seeds will pop out into your hand and bowl. Do the same with the other half. Pick out any white bits from the seeds.
Combine the oil, vinegar, salt and pepper in a small bowl and whisk well to combine.
In a large bowl, toss the lettuces, fennel, pomegranate seeds and half the Parmesan. Add the dressing and toss well.
Divide between 4 plates and top with the remaining Parmesan cheese.
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