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.
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.
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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.
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