Escarole and Collard Green Salad with Pomegranate Vinaigrette - Christina Cooks

Ingredients

• 3/4 cup pomegranate juice
• 1 tablespoon grated tangerine zest
• 2 tablespoons brown rice syrup
• 3/4 cup extra virgin olive oil
• 2-3 tablespoons balsamic vinegar
• 2/3 teaspoon sea salt
• generous pinch ground cinnamon
• 1 head escarole, rinsed very well, hand-shredded
• 3-4 collard leaves, rinsed well, stems trimmed, blanched, shredded
• 3-4 Belgian endive, halved lengthwise, sliced into thin slivers
• 2 pomegranates, seeds removed, reserved
• ½ cup pecan pieces, lightly toasted, coarsely chopped