Chicory, Tangerine, and Pomegranate Salad Recipe

• 2 medium shallots, sliced 1/8 inch thick (about 1 cup)
• 1/3 cup red wine vinegar
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons kosher salt
• 4 tablespoons freshly squeezed tangerine juice
• 2 teaspoons whole-grain mustard
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 pound mixed chicory (such as escarole, radicchio, curly endive, or frisée) washed, dried, and torn into bite-size pieces
• 1 cup tangerine segments (from about 4 medium tangerines)
• 1/2 cup "pomegranate":/ingredients/21 seeds (from 1 small pomegranate)
• 39 pecan halves

1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a small saucepan of well-salted water to a boil over high heat. Add shallots and blanch until tender, about 30 seconds. Drain shallots and place in the ice water bath until cool. Drain and set aside.
2. Combine vinegar, sugar, and 1 teaspoon of the salt in a small saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Pour boiling liquid over shallots and pickle until shallots are slightly wilted and have lost any sharp taste, about 5 minutes.
3. Drain shallots into a sieve set over a large salad bowl, collecting any pickling liquid in the bowl; set shallots aside.
4. Whisk tangerine juice, mustard, remaining 1/2 teaspoon salt, and pepper into pickling liquid. Slowly drizzle in olive oil while whisking until vinaigrette is emulsified. Taste and adjust seasoning as needed.
5. Add chicory and tangerine segments and toss well to combine. Top with pomegranate seeds and shallots and serve.