Grilled Greens Fall Salad with Citrus Dressing – Volpi Foods

Ingredients

• 1 teaspoon finely grated orange zest (from less than half an orange)
• 1 teaspoon finely grated lemon zest (from less than half a large lemon)
• 3 tablespoons freshly squeezed orange juice (from half an orange)
• 2 tablespoons freshly squeezed lemon juice (from half a large lemon)
• 2 teaspoons Dijon mustard
• ½ shallot, peeled and finely diced
• ½ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 2 small heads endive, cut in half lengthwise leaving core intact
• 2 small heads radicchio, outer leaves peeled, quartered (or halved if very small), leaving core intact
• 8 small, ½ inch thick slices peeled butternut squash (cut crosswise from the neck, reserve the remainder of the squash for another use)
• 1 small red onion, cut into wedges about 1/2-inches thick, core intact
• olive oil, for brushing
• kosher salt, as needed
• Freshly ground pepper, as needed
• 2 cups (3 ½ ounces) frisee, chopped into large bite-size pieces
• 2 cups (2-ounces; 1 bunch) upland cress or watercress, stems trimmed
• 4 ounces very soft, oozy, ash-rinded goat cheese or a sweet, mild blue cheese, like gorgonzola dolce
• 4-6 ounces Prosciutto , slices torn casually into quarters or halves
• ¼ cup pomegranate seeds
• grill or grill pan