Endive and Citrus Salad Recipe

Endive and Citrus Salad

Serves 4

Kumquats, with sweet, edible skin and tart-tangy centers, offer bright bursts of citrus flavor to this beautiful, nutritious winter salad. Different varieties of orange supremes (slices without pith and membranes) also work great.


  • 6 heads Belgian endive, red and/or green
  • 1/2 cup thinly sliced kumquats or citrus supremes
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 ounces goat cheese, crumbled
  • 3 tablespoons toasted pine nuts
  • 3 tablespoons pomegranate arils
  • 1 tablespoon minced shallot
  • 2 tablespoons champagne or sherry vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil


  1. To make dressing, combine all dressing ingredients except olive oil in a bowl; whisk to blend. Slowly and vigorously whisk in oil. Can be made ahead and chilled. Bring to room temperature before serving.
  2. For salad, trim ends of endive. Cut lengthwise into quarters. Place in a large bowl with citrus and parsley.
  3. Toss salad with dressing and portion onto serving plates. Top with goat cheese, pine nuts, and pomegranate arils.


Amount Per Serving (based on 4 servings)
Calories: 210
Fat: 19 g
Saturated Fat: 2.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 520 mg
Carbohydrates: 12 g
Fiber: 6 g
Sugar: 4 g
Added Sugars: 1 g
Protein: 2 g
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