Winter Endive Salad

1 bunch watercress

2 heads endive, thinly sliced crosswise

1 small shallots, thinly sliced

1 pomegranate, peeled and seeds separated

1 lemon, juiced and zested

6 tablespoons olive oil, or to taste

salt and pepper to taste

Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.

Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.