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.
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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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
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