© Quentin Bacon
Active Time
Total Time
20 MIN
Serves : 10

How to Make It


In a large salad bowl, whisk the lemon juice, yogurt, soy sauce and garlic until blended. Whisk in the olive oil in a thin stream and season the vinaigrette with salt and pepper. Add the escarole, parsley, chives, tarragon, mint, scallions and apples and toss until evenly coated. Sprinkle the pomegranate seeds on top and serve right away.

Make Ahead

The vinaigrette can be refrigerated for up to 1 day.

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