Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.
DELISH!!I had planned to make it exactly as described (except halving the recipe)- but had to substitute dijon with brown spicy, and didn't have any pomegranate seeds.Can only imagine how much more tasty it would have been!!
This was the hit of a recent dinner party. I served the salad with individual Maytag Bleu Cheese souffles. Made a few changes: I used 2 cups of pomegranate juice, reduced, instead of the one cup in the recipe. I also added a bit more Dijon and a little more cider vinegar. I coarsely chopped and toasted some hazelnuts and sprinkled those over the salad with the chives and pomegranate seeds. Next time I would only use 1 tablespoon of butter to cook the endive (rather than the 2 tablespoons in the recipe). For greens I used about 2 cups baby spinach leaves, one cup watercress and 1 cup chopped radicchio. The bitterness offset the sweetness of the apple and dressing and gave the salad a bit more color.
Superb, flavorful, abundant. Pretty for Holidays and entertaining.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?