Escarole And Fresh Herb Salad With Apples And Pomegranates

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3 tablespoons fresh lemon juice

2 tablespoons plain whole-milk yogurt

1 tablespoon soy sauce

1 garlic clove, minced

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 heads of escarole, tough dark leaves discarded, inner leaves torn

1 cup flat-leaf parsley leaves

1/3 cup snipped chives

1/4 cup tarragon leaves

2 tablespoons small mint leaves

2 scallions, white and light green parts only, cut into 1 1/2-inch lengths and thinly sliced lengthwise

2 Granny Smith apples—quartered, cored and thinly sliced

1 cup pomegranate seeds (from 1 large pomegranate)

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