Friday, November 5, 2010
Endive Salad with Apples, Walnuts and Pomegranate
Toast the walnuts in a single layer on a baking sheet in a preheated 350 º F. oven for 10 minutes. Stir once for even toasting.
- 1 cup walnut halves
- 2 large crisp red apples
- Juice of 1 lemon
- 4 large heads Belgian endive, washed, trimmed and chilled
- 1 recipe Walnut Oil Vinaigrette
- Leaf lettuce leaves, washed, dried and chilled
- 6 ounces bleu cheese
- 1 cup Pomegranate seeds
Core and slice the apples into thin slices.
Toss with the lemon juice.
Slice the endive into 1/2” slices.
Make the dressing.
Toss the endive with enough dressing to coat.
Arrange the lettuce leaves on a platter.
Top with the endive.
Surround with apple slices.
Sprinkle over the walnuts and cheese crumbles.
Drizzle over more dressing.
Top with Pomegranate seeds.
Walnut Oil Vinaigrette
- 1/2 cup walnut oil
- 1/4 cup sherry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon honey
Whisk together until well blended.
Makes about 3/4 cup.