Recipe for October Pink Salad and its raspberry pink vinaigrette.

Wash the endives, remove the base, and separate the leaves. Cut the radishes into slices and the beetroot into cubes. In a shallow plate, arrange the endive leaves harmoniously, then add the beetroot cubes and radish slices. Scatter some raspberries on top and finish with pomegranate seeds.

To finish, prepare the pink vinaigrette: crush the raspberries in a bowl, mix with the mustard. Add salt and pepper. Dilute with vinegar, and combine everything with the oil to achieve a creamy sauce. Place a few pomegranate seeds on top. Serve the sauce alongside the salad.