Curly and Belgian Endive with Apple and Pomegranate

Holiday 2010
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food and drink

BY: Jennifer McLagan

You can make this salad using only Belgian endive but the combination of two endives adds colour and texture to the salad.

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