Pomegranate Endive Salad
A beautiful addition to your holiday table. It is so fresh and flavorful and accompanies many main dishes.
Prep Time 15 minutes mins
Course Salad
Cuisine American
- 2-3 small heads of Belgian endive
- ½ cup thinly sliced fresh fennel bulb, plus some chopped fronds for color
- ¼ cup crumbled goat cheese
- ⅓ cup crisp red apple cut into matchsticks
- ¼ cup sweet red pepper cut into matchsticks
- ¼ cup pomegranate seeds or dried cranberries infused with pomegranate juice
- ¼ cup toasted chopped walnuts
- 2 tbsp fresh basil cut julienne
- 1 tbsp fresh lemon juice
- ¼ cup good quality olive oil
- 1 tsp honey
- salt and pepper
Peel endive leaves and place them in a large open salad bowl.
Top with cranberries, fennel, apples, cheese, peppers and walnuts.
Mix olive oil, lemon juice, honey and salt and pepper together until emulsified.
Pour over salad. Sprinkle with basil and enjoy!
Keyword endive salad, pomegranate salad