Endive salad AND GRANADA

INGREDIENTS:
1 endive
1 pomegranate
6 tablespoons olive oil
2 tablespoons vinegar
2 cloves of garlic

PREPARATION:
     After removing the outer leaves shabby, defoliate the endive, cut into small pieces and wash rither well with cold water. Pomegranate Shelling and incorporate it into the endive.
     To prepare the vinaigrette, combine the oil, vinegar and garlic crushed previously. Salt to taste and mix thoroughly. Pour over the endive and pomegranate, stirring well so that the grenade did not stay in the background.

     Note:
     Trays may be used endive and washed and cut, ready for use, to be found in supermarkets.