
Endive & Pomegranate Salad
30m
A fresh, crisp and beautiful salad that is easy to assemble.
Slice 4 persian cucumbers
Cut 3 endives
Zest 2 blood oranges
Chop the blood oranges' zest
Peel the zested blood oranges
Cut out blood orange segments
Squeeze the juice from the blood orange scraps into a small bowl
Cut and discard stems from ½ bunch of dill
Chop the dill leaves
Cut and discard stems from ½ bunch of parsley
Chop parsley leaves
Cut and discard ends of 1 pomegranate
Section the pomegranate
Divide the pomegranate into 2 pieces
Separate the seeds in a bowl
Add 2 tsp of whole grain mustard to the bowl with the blood orange juice
Add 1 tbsp of honey
Add 2 tbsp of balsamic vinegar
Add ¼ cup of olive oil
Season with salt and pepper to taste
Stir to combine
Transfer salad components plus ½ bunch of arugula to a bowl
Add the pomegranate seeds
Mix the ingredients
Drizzle the vinaigrette
Toss gently
It's ready to be served, enjoy!
Yield 2 people
Pomegranate
1Endive
3Persian Cucumber
4Blood Orange
2Honey
1 tbspWhole Grain Mustard
2 tbspDill
½ bunchFlat Leaf Parsley
½ bunchArugula
½ bunchaged Balsamic Vinegar
2 tbspExtra Virgin Olive Oil
¼ cupBlack Pepper
to tasteSalt
to taste
Equipment
Chef's Knife
Cutting Board
Bowl
Zester
Knife