For the salad:
1 head endive, washed, dried and torn into bite-size pieces
6 - 8 leaves red tipped leaf lettuce, washed, dried and torn into bite-size pieces
6 - 8 leaves romaine lettuce, washed, dried and torn into bite-size pieces
1 small head of radicchio, cored and cut into julienne
1 pomegranate, quartered, seeds separated and reserved from the white membrane which is discarded
For the dressing:
1/4 c. raspberry vinegar
1 Tbsp. Dijon mustard
2 cloves garlic, peeled and crushed
3/4 c. olive oil