1whole large lemonseeds removed, sliced 1/8" thick
Instructions
In two separate small saucepans, boil some water and in one cook the endive for 1 or 2 minutes. Remove and drain well. In the other, cook the celery for 4 or 5 minutes and remove and drain well. Set both aside.
Mix the endive and celery, capers, olives, and 2 tablespoons of the pomegranate seeds together with some olive oil (as much as you like but use a nice amount). Mound the mixed salad up on a plate and surround it with the sliced oranges and, here and there, the lemon slices. All around the border place the remaining pomegranate seeds like a necklace. Serve cool but not cold.