2 heads escarole, washed, dried and cut into bite-size pieces
2 heads Treviso, washed, split and cut on the bias
8 tablespoons pomegranate seeds, rinsed and drained
16 kumquats, cut lengthwise in quarters
For the Dressing:
1 cup Greek yogurt
1-inch piece of fresh ginger, peeled and grated fine
Zest from half of an orange
Juice from 1 orange, strained
Kosher salt and a pinch of cayenne pepper
Place yogurt, ginger, zest and orange juice in a non-reactive bowl. Mix together until well incorporated and let rest for a half hour in the refrigerator.
To serve:
Place escarole and Treviso in a salad bowl. Meanwhile, remove dressing from refrigerator, add kosher salt and cayenne pepper to taste. Pour dressing over greens and toss to coat. Distribute onto 8 chilled salad plates. Garnish with kumquats and pomegranate seeds. Serve immediately.