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Recipe Detail Page
Curly and Belgian Endive with Apple and Pomegranate
Holiday 2010
You can make this salad using only Belgian endive but the combination of two endives adds colour and texture to the salad.
Serves 4 to 6
2 heads Belgian endive, cut into
1-inch (2.5-cm) slices
4 cups (1 L) curly endive, torn into bite-size pieces
2 small Fuji apples, quartered, cored and sliced
1/2 cup (125 mL) pomegranate seeds
1 tbsp (15 mL) whole grain mustard
1 tbsp (15 mL) honey
1 tbsp (15 mL) apple cider vinegar
Sea salt and freshly ground black pepper
1 tbsp (15 mL) nut oil (walnut or hazelnut)
⅓ cup (75 mL) extra virgin olive oil
1 Place the Belgian and curly endives in a large salad bowl, add the apples and pomegranate seeds.
2 In a small bowl, whisk together the mustard, honey and vinegar. Season well with salt and pepper then slowly whisk in the 2 oils. Check the seasoning and pour over the salad and toss well.
Serves 4 to 6
