Sunny Citrus Salad | Heinen's Grocery Store

Ingredients

• 1/4 cup white balsamic vinegar
• 1 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. salt
• 3 oz. extra virgin olive oil
• 1 lemon, zested
• 2 cups escarole heart, cut into 1½-inch pieces, washed and spun dry
• 1-2 cups assorted winter chicories like frisée, endive and radicchio
• 12 Satsuma mandarin segments, cut in half
• 1 blood orange, peeled, sliced into 1/4-inch thick rounds and then quartered
• 8 pink grapefruit segments, cut in half
• 1 Cara Cara orange, peeled, sliced into 1/4-inch thick rounds and then quartered
• Handful blackberries
• 1/4 cup pomegranate arils
• One small shallot, sliced thin
• 2 oz. Gorgonzola dolce, at room temperature
• Olive oil
• Sea salt
• Freshly ground black pepper
• Small basil leaves
• Freeze dried orange peel, finely ground