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What you’ll need:
Grilled Endive and Shrimp
MAKE THE VINAIGRETTE
Whisk together shallot, pomegranate juice, soy sauce, vinegar, walnut oil, olive oil, honey, Dijon, salt, and pepper in a large bowl. Set aside.
GRILLED THE ENDIVE AND SHRIMP
1 Brush endive and shrimp with olive oil. Preheat an outdoor grill or grill pan to high heat.
2 Place endive on grill cut-side down and sear until it begins to wilt. Continue cooking until charred. Remove endive from grill. Add shrimp to grill and cook until firm and pink, about 2 minutes per side.
ASSEMBLE THE SALAD
1 Toss mixed greens with vinaigrette. Add walnuts, pomegranate seeds, and blue cheese and toss again.
2 Mound salad on 2 serving plates. Top with peach slices, half of endive, and 2 shrimp for each serving.